classique double oven manual

If you are using the fan oven function, then you should follow the information given on the food packaging for this particular mode of cooking. Private Bag 92900 Onehunga, Auckland 1061, New Zealand Website www.classique.co.nz Phone 0800 M10 HLP 0800 610 457. Ovens. CookerRefrigerationWaste disposers. Horsepower DC motor with optional air switchWhat follows are excerpts from service manuals andBrandt is aTheir technologies include IX1 to IX7Other technology types are EGO Basic, EGO G3 and EGO. G4. Regardless of the technology used, the generalThe Induction Hob working principleSome units will have one or more cooking zones with two orThese have a induction coil forThe Smeg SIM62B and. SIM91B have multi-zoneEach group of three is inThe service manual from Brandt which is used in thisThis data is common to all the DWA model dishwashersThere are two different suppliers for the alternate valve. TheyThe control boards for theseThese bridges are at P7 and. P4 as shown in the followingThe board with both P4 and. P7 bridged is for the 45cmNote that these are the sameSCA45V2 is available from the Technical department onRegarding an air lock in the system,The display colour of all theSC45V display is higher thanThe half ovens do not haveThe thickness ofThese units have had aThese boards should beRemember to check the correct operation ofTimersCleaning. Other characteristicsEnd of line testingSelf-test cardTimers. Functions menu. Pre-stored recipesActive functions. Pre-stored recipes. Functions menu. Timers. Custom recipesHardware compatibility with currently produced models. Increased possibility to control other types of displayDanger: high internal temperatures that may endanger the user’s health. Actions. ECF ON at MAX speed. Cooking cycle STOPPED - Buzzer ON. The alarm condition disappears. If the alarm is reset but the alarm condition remains, it is reactivated as soon as thePyrolytic cycle selected and door-lock not activated within 90sec.

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Please keep Please keep it in a safe place so that it is readily available for future reference. Cut off and render any plug useless. Cut the cable off directly behind the appliance to prevent misuse. This should be undertaken by a competent person.When installing the oven, easy access to all control elements should be ensured.Ensure that the oven has been securely fixed into the housing unit. Oven unit Side rack 1 pair Roasting dish Oven rack Wire insert for roasting dish Screw and nut. It is perfectly normal for an odour to be produced during this process. You should make sure that any windows in the room are left open during this process. Before you can select a cooking function or set a temperature, you must set the appliance into “manual operation” mode. To select manual operation mode, press the Manual button (12) on the control panel for 3 seconds. The fan helps to distribute the air evenly around the oven cavity. Thermostat control knob The oven thermostat control knob sets the required temperature of the oven. The high reflectivity of the foil could potentially damage the grill element. Press Manual button “M” (symbol 12) two times. The Automatic function symbol “AUTO”. Press Manual button “M” (symbol 12) three times. The Automatic function symbol “AUTO”. After choosing the correct numbers, release the buttons and wait for 5 seconds. To adjust the signal you should proceed as follows: Press the Plus button (symbol 11) and you will hear an audible signal. This is the audible signal which is currently set. IMPORTANT: The oven timer must not be in any form of countdown mode and the Oven heating symbol (symbol 8) must be lit. Remove all oven shelves, the drip tray and the side rack that is on the same side as the oven light. Take out the inner glass from the second blocking mechanism and then take out the middle glass. Once familiar with the performance of your appliance, temperatures and times can be varied to suit personal preference.

Our Classique oven door has exploded twice this year: first the inside glass panel, and now the outside. And the dishwasher has blown up - after performing poorly, and having a new Fill switch installed at some expense. This time there was a loud bang, and it blew out all the electrics in the kitchen as well. Who makes this rubbish? In 1979 Classique was formed in New Zealand to produce rangehoods. From humble beginnings Classique extended its range.Maybe just Google it. After a new thermostat and the poor serviceman coming back five times to try and raise the temperature, its now working moderately well though now I've read Lois' post about the glass door exploding twice, I'm terrified!!!The lack of oven settings won't improve the oven - trust me!!!!!So the oven has been on Fan Bake ever since, I have no idea what the symbols are supposed to mean!I have repeatedly had emails back from Applico but they do not want to do anything to remedy the situation with the oven. BEWARE of the brand and the company they have a million excuses. Classique is a brand that was established in New Zealand and began manufacturing rangehoods. Now it imports from around the world and predominantly from Italy. I am an owner and director of Applico Ltd, the importers of Classique. We would very much like to help out with any enquiries and help to resolve any service issues. Please email with the model number of your appliance along with your query and we will come back to you in a timely manner. We are a family owned business with more than 20 years history and we would like to work with you. Kind Regards, RachelThe dile for the oven reads 1-11 rather than actual temperatures. Does anyone know how to convert this number range to actual temperatures (celcius). Would be handy for baking (when specific temperatures are important). So far I have been guessing but knowing actual temperatures would be great.It has been closed.All rights reserved. Sapphire case back. 41 mm diameter.

Pyrolytic cycle not selected and door-lock activated (in this case theDanger: high internal temperatures that may endanger the user’s health. Actions. Cooking cycle STOPPED - Buzzer ON. The alarm condition disappears. Think this is model 2320 SS although not certain as plate with info is. BL1 (he was using it around 2002) I need the manual for this so as I know what I can and cannot do with it. Can you get me one please. If you were to log on to. Answer questions, earn points and help others. Any feedback would be greatly appreciated.We have had it for about 3-4 monthsOnly thing we've had to have done is to replace the soap dispenser. We find that you do have to rinse items before washing thoughDishwasher is great but oven has always been uneven with its cooking but have managed to turn things around and bake sucessfully roll on Wednesday.Couldn't understand why there was a separate grill oven to it, waste of space really.prefer having a smaller second oven to use instead. I am a happy camper now with the change.We brought that when we first moved in and I saw the Classique. The Classique is not alot larger than the Panasonic dreamboat.Downloaded some instructions but not overly helpful. We are currently renting so its not a matter of buying a new oven unfortunately.I am afraid I don't have any evil tips to help you out. Hopefully some of the other Foodies have an idea or two for you.It could be something as simple as one of the oven elements not working, or the thermostat may need replacing. Or it could mean the life of the appliance is at an end. The landlord does not have to provide a brand new one, a second-hand one in good working order is what is usually provided for rentals. The dial for the lower oven had a problem and they can't seem to get another one here or overseas to fix it. We have been without now for approx 5 months. We can only use the small top oven.Very frustrating. Grrrrrrrr.! As far as we're concerned it's a Classique lemon.

The two 15,000 BTU burners on the far left can be replaced with two 11,000 BTU burners. With your range, you will receive: If you choose to make one of the ovens electric it will come standard convection electric with a toggle switch allowing to convert to static electric. Please refer to our technical pages for further information. Brass is considered “standard” and there will be no upgrade charge.Its elegant simplicity and superb craftsmanship make it a joy to cook on. I especially love the very large burner, which heats up large pots of water in no time at all. I make jams, applesauce and tomato sauce and the canning process requires heating a very large pot of water. The Lacanche does this in a snap. We also turn out absolutely perfect roast chicken from the fabulous ovens. The entire team at Art Culinaire has been a joy to work with. I can't wait to build another house, so that I can choose another Lacanche! Cleo G., Washington D.C. At Easter brunch we put ham in the gas oven and hot cross buns in the electric. At Thanksgiving its turkey in the gas, pumkin pie in the electric. At Christmas it’s prime rib in the gas and pecan pie in the electric. There’s really no question- the Sully is where it’s at for entertaining. P.S. If you run out of oven space, there's about four and a half feet of burners we haven't even talked about yet. Cindy H., Edmonds, WA The range is beautiful and truly a conversation piece in our kitchen. But, more importantly, the Lacanche range's function equally matches its form. We entertain often and cook various ethnic dishes that require high heat, searing, sauteing and warming. The flexibility of the range and accuracy of the electric and gas ovens have lead to many successful dinner parties! Art Culinaire will be in touch with you during the complete shipping process, and the delivery company will contact with you exact date and details. Additionally, you will be notified by email when your range is in transit from France.

Welded lugs with screw bars. Water-resistant to 3 bar (30m). Skeleton dial in silvered 18-carat gold. Individually numbered and signed BREGUET. Hours chapter with Roman numerals on a sapphire disc. Breguet open-tipped hands in blued steel. Retrograde dates indication at 12 o'clock, days at 9 o'clock, and months and leap years at 3 o'clock. Small seconds on the tourbillon axis. Manually wound movement with tourbillon and perpetual calendar. Numbered and signed BREGUET. Cal. 558QP3. 14 ? lines, 21 jewels. Power reserve of 50 hours. Lateral lever escapement and balance with adjustment screws on a Breguet spring. Frequency 2,5Hz. Adjusted in six positions. Leather strap with a triple-blade folding clasp. Also available in platinum. A colored button indicates if the cookies are active (blue), or inactive (grey). They include, for example, cookies that enable you to log into secure areas of the Website. They record your visit to the Website, the pages you have visited and the links you have followed. We have no control over these cookies as they are set by the social media platforms themselves. By continuing browsing this website you agree to their use. You may change the settings to activate or deactivate each category of cookies. For more information, please also refer to our Cookie Notice. Close. Enjoy the luxury of dual fuel ovens and an ample cooktop that can easily support up to seven gas burners. The electric oven moves seamlessly from static to convection with the touch of a toggle switch, while a Gas oven roasts the 32 pound Thanksgiving Turkey. Choose from Classique, Traditional or 4-Burner Hobs and assorted cooktop accessories. This option is ideal for sauteing and searing. A portable simmer plate will accompany this option to round out your cooking needs. The two 15,000 BTU burners on the far left can be replaced with two 11,000 BTU burners. Those looking to sauce and simmer with finesse over a large surface area will love the Traditional top.

Services Services Loading. More from Which? More from Which? Loading. Navigate around Which. Search Which ? My account My account My account Hello View account Log out My account Log in Join Search Put us to the test Our Test Labs compare features and prices on a range of products. Try Which? to unlock our reviews. You'll instantly be able to compare our test scores, so you can make sure you don't get stuck with a Don't Buy. Sign up now or login Oven symbols can be obscure, but if you don't know what they mean you won't make the most of your oven and you could be missing out on getting the best cooking and baking results. The good news is that most ovens tend to use similar symbols, so once you've learned what to look out for in our explanations below, you should be able to navigate your way around the majority of ovens you come across. Our oven symbols guide will help make sure you use the right setting to crisp your pizza base or bake your biscuits. We also explain some of the other features you’ll find on your built-in oven’s control panel. Related: Unexpected results in the kitchen. Find out why an inaccurate oven may be to blame. Lower heat element only A single horizontal line at the bottom of a square means that heat will come solely from the heating element at the bottom of the oven. The fan won’t be used to circulate the heat. This setting is great for gently cooking stews and casseroles. It's also a good option for crisping up the base of a pizza or pastry case. Upper and lower heating elements Two horizontal lines at the top and bottom of a square show that heat will be generated by elements in the top and bottom of the oven. This is a good option for single-shelf cooking of pastries or scones, or something substantial such as a large fruit cake. This setting also works well for roasting meat.

Fan with lower heat A single horizontal line at the bottom of the square with a fan above it indicates that heat will be produced at the base but will be wafted around by the fan. This is great for keeping the top of a dish moist while the bottom gets nicely cooked. It's a good option if you want to avoid the need for blind baking pastry on pies and quiches, and also works well for crispy pizzas. Fan oven A fan surrounded by a circle represents an oven fan with its own heating element. Heat comes from a circular element surrounding the fan at the back of the oven and the fan then circulates this heat around. Good fan ovens will spread heat evenly, so whether you're cooking near the top, bottom, back or front you should get similar results. If your oven's heat distribution is poor, you may have to move your trays around to get even cooking results. A fan symbol on its own, or with horizontal lines above and below it, shows that the fan is spreading heat from the upper and lower heating elements, rather than from the back. Fans are good for most types of cooking, particularly when you're using more than one shelf. They also work well for roasting meat, where you want the meat to be tender on the inside and well done on the outside. Full grill A double zigzag line at the top of the symbol box means that heat is being produced by the whole grill element. Some grills are designed to be used with the door closed, while some need the door to be open, so check what your oven's manual recommends. Good grills will make sure that all your food gets crisped or browned evenly, whereas poor grills will give patchy results. If you use the full grill, you’ll be able to cook a lot of food at once - it's a good choice for anything that sizzles, such as sausages and bacon. It can be handy for browning off meat, the top of a lasagne or for making a large round of toast.

Our service warranty supports the original user and warranties their new Lacanche free of manufacturing defects in materials and workmanship for a period of 3 years from the date of shipment from the factory. Liability shall be limited to replacement of defective parts and corresponding labor required within the warranty period. Size should be measured by the style and quantity of cooking, i.e. Asian stir-fry (vaporized grease) requires higher performance blowers than French reduction (steam). Check with your hood company for specific requirements. For recommended hood dealers, please see the list here. We would like to inform you that most suppliers are struggling to import and supply parts so delays in delivery are expected. We are trying to manage the situation as best as we can. Deliveries for Bosch appliances and only delongi ovens may take 1-3 weeks, while other brands may take 3-14 days. Thank you. Email With model number or photo of parts is help full. Have you just bought a house with appliances that don't have a manual. This is a great resource that will save you time and effort. Ideal for installers, people who need a quick check, or simply prefer an electronic version of your Parmco appliance manual. Brand: Classique. Features. Oven Functions. Fan only (Defrost). Pizza. FeaturesBuilt in timer and minute minder. Double glazed door. Full glass inner door. Easy clean stainless steel. Bottom utility compartment. Removable and adjustable feetFlame failure. Heavy duty trivets. Set up for natural gas with LPG suppliedStandard accessoriesSpecifications. Usable Oven CapacityElectrical LoadPower RequiredDimensions (h w d)Gas BurnersApplico LimitedApplico Limited. Le temps passe sur l'activitePour les fichiers multiples, ou les grosAssurez-vousSi le nombre de fichiersThis means that setting a limit higher than about 2.1 GB will result in PHP seeing a large negative number. I have not found any way around this.

One must change this value if they want to allow file uploads of more than 30 MB. Sample web.config entry: The above setting will allow 300 MB of data to be sent as a request. Hope this helps someone. Every macintosh file has a data fork and a resource fork. When a dual forked file hits a single forked file system, something has to go, and it is the resource fork. This was recognized as a problem (bad idea to begin with) and apple started recomending that developers avoid sticking vital file info in the resource fork portion of a file, but some files are still very sensitive to this. The main ones to watch out for are macintosh font files and executables, once the resource fork is gone from a mac font or an executable it is useless. To protect the files they should be stuffed or zipped prior to upload to protect the resource fork. Most mac ftp clients (like fetch) allow files to be uploaded in Macbinhex, which will also protect the resource fork when transfering files via ftp. I have not seen this equivilent in any mac browser (but I haven't done too much digging either). FYI, apple does have an old utility called ResEdit that lets you manipulate the resource fork portion of a file. I think this is actually a header problem, but it only happens when doing a file upload. Hope this helps someone else. If you are using Squid or similar proxy server make sure that this is not limiting the size of the HTTP headers. This took me weeks to figure out! Still only the data stream in transfared on http upload. It is preferable to pack Mac OS X files in.dmg files rathere then zip but the avarage user will find zip much easir and they are supported on more platforms. Please turn it on so that you can experience the full capabilities of this site. For more information see our cookie policy. By continuing to browse you consent to our use of cookies. You can understand more and change your cookies preferences here. Money Money Loading. Campaigns Campaigns Loading.

Part grill For half-grill settings, only one section of the grill element gets hot, so remember to make sure your food is directly under this part of the grill. Having the option to use half the grill is handy if you only want to cook a couple of sausages or brown a slice of cheese on toast. Grills are a good choice for anything that sizzles, such as bacon and sausages, or for the last few minutes of cooking dishes topped with cheese or breadcrumbs that need to be browned. Grill and fan A zigzag line at the top with a fan below means that the grill and fan is on at the same time. The fan spreads the grill’s heat, making it less fierce. This means it's good for cooking through thicker pieces of meat or fish without heating up the whole oven or burning the top. Grill and lower heat A zigzag line at the top and a horizontal line at the bottom shows that the grill being used in combination with the lower heating element. This is a good option for pies, tarts or pizzas that need a crispy base and a browned surface. Defrost Some ovens have a defrost setting, represented by a snowflake with a water droplet emerging from it. This means that the fan is on but no heat is produced, so no cooking takes place. The moving air defrosts food much more quickly than simply leaving it on the kitchen table - a handy feature if you’re in a hurry to defrost some meat for dinner, for example. Oven light Your oven may have a separate light setting, meaning you can turn it on when the oven isn't in use - this makes it easier to spot grime when giving it a clean. With some ovens, the light comes on only when the oven is in use. Plate warming Three lines on top of each other represents the plate-warming function. This gently warms plates or other dishes to prevent food from cooling too quickly when served. Pyrolytic cleaning There are lots of ovens available now that offer high-temperature pyrolytic cleaning.

You are then left with the straightforward job of wiping off the ash that's left behind. As pyrolytic cleaning hasn't been mainstream for long, the symbols used by manufacturers aren't consistent, but examples include a capital P, or a series of dots or diamond shapes that increase in size. Alarm This does what it says on the tin. Set the alarm for your chosen time and you'll be alerted by buzzing or beeping when it’s time to check if your food is cooked. Minute minder A minute minder will turn off the oven automatically after a certain amount of time has passed. Just turn on the oven, put your food in and set the time you want it to cook for. The minute minder will switch the oven off once the time is up and also give an audible beep or buzz. Child lock These are more commonly found on hobs, but you do sometimes get a child-lock option on ovens, too. They generally work by pressing and holding a touch control for a few seconds to activate or deactivate the child lock. When the child lock is on, the oven will not respond to buttons being pressed or dials being turned.

classic hydro 750 manual

Once the problem with the pint glasses is resolved then the wineglasses will improve. If there is a brown deposit showing then there is a protein build up on the glass. Or Turn a pint glass upside down and look at the outer ring of the base. The bubbles will only stick to an impurity. If this exists then it will transfer to all of the glasses and give poor results. This will allow the Bacteria and Algae to dry out and then usually it dies. This is a specially formulated product designed to RENOVATE’ glasses back to a satisfactory condition. If they are then this will bake a film on the glass, so call an engineer to rectify the problem. This can be the case with toughened glassware, gas bubbles form more easily from a roughened surface. 1 The head is killed by chemicals on the glass from excessive amounts of rinse aid and detergent or fats from coffee cups or from customer’s lips when they have been eating crisps or peanuts. 2 The head is not regenerated from rising gases due either the glass being too smooth or there is a film on the glass. The head of the beer will be acceptable when it is first poured but is not maintained by “Effervescence” (bubbles continually released). Cloudy Glasses Water quality throughout the UK is no longer consistent. In many cases sites, which have had good results, can suddenly experience a cloud or bloom appearing on their glasses. This effect is quite different to a protein film and is not brown when wiped with a white serviette. It is caused by minerals, which are totally dissolved in the water drying on to the glass i.e. put a clean glass into the glasswasher, and it comes out cloudy. Washing or scrubbing will not remove it. A customer may see this as a dirty glass. Etching will occur on all glasses over a long period but normally they are lost or broken before that happens. If it is not done then the life of the machine will be shortened and more detergent will be needed to overcome the effects of hard water.

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Washers that match your standards. All catered for by Classeq. Classeq warewashers at their British best. Okay, thank you. Shop Online and Parts Ship Today. Call us at 1-800- 458-5593 Call 800-458-5593 Not to worry, partstown.com is ready to help. Please place this order and all future international orders there.Thank you. Please call us on 01923 236 238 Phone for more details Additional warranty is available. Please call us on 01923 236 238 for more details. Terms and Conditions apply. December 2003 WOTAB WASHER 6mmTAB WASHER 3mm. WASHER 3mmDecember 2003 WOPART NoHowever the fixing of the timer to the sliding panel is diferant. The new timer has a plate fixed to the rear side of the timer. There are 2 stud holes in this plate which match the holes the old timer was fixed to. Use the 2 screws again to fix the new timer into place. But feed the screws from the rear of the panel ( the nuts are not required.). You may need to resite the RF SuppressorAir Break Tank etc.The old timer has terminals facingCLM210 PCB Detergent. H850 Det Sub LoomNo 2 to. NeutralLiveNo 3. SignalMachine and is 3phase onlyH900 can NOT be wiredBLUE or No2BLACK or No3ORANGE to SOAP PUMP. ORANGE to SOAP PUMP. GREY to 3 L2. BLUE to 1L1. You must have JavaScript enabled in your browser to utilize the functionality of this website. Locate your product type and you will find a list of owner's manuals, whether your machine is a walk behind, ride on mower or chipper shredder. Contact us here and we will be more than happy to help. Get the Rover you want today and pay it off over 36 months with zero interest. Please confirm that you want to reuse this number. You are also allowed to give an alias to this order for reference within CustomerZone. This is not required and this alias will not appear on invoices or correspondence from Nilfisk. The alias is available only within CustomerZone. However the first complaints will probably be about the wine or spirit glasses.

0 on the front panel for transmitting data at high speed,the CMT120 series are the PC cases that you’ll be proud to show off to your peers. Supports high-end graphics cards max.Supports USB 3.0 for high speed transferring. Transparent side panel window to view your components. Cooling System Options Detachable Mesh Top Cover CMT120 series are designed to help keep your PC dust-free. The simple construction and magnetic adhesion allows easy removal and cleaning of your case and also improving air filters on the top. Interface Detail about IO Port CMT120 series with more USB ports and regular interfaces, more convenient and more considerate. Installed Schematic Clean internal layout Simple and friendly layout for quick build-up in short time. Intuitive cable management Cable routing slots provide efficiently neat build. Smooth airflow solution Low-interference airflow path to keep key components in cool. Detail Feature about Models CMT120 with USB 3.0 x 1, a case focused on the understated look with transparent side, without neglecting other important features such as cooling, expandability and ease of use. CMT120A with USB 3.0 x 2, a case focused on the understated look with transparent side, without neglecting other important features such as cooling, expandability and ease of use. By continuing your visit on our website, you agree to our use of cookies. For more information, please refer to our Privacy Policy. The internal layout of the CMT110 series is simple and yet friendly for a quick build. Its internal black coating and steel structure offer your build a refined look. The CMT110 series PC cases come with the builder-focused features, they have the expansive storage space of 1 x SSD, 2 x ODD and 2 x HDD for high flexibility to upgrade and they come s with at least one port of USD3.0 on the front panel for transmitting data at high speed, the CMT110 series are the PC cases that you’ll be proud to show off to your peers. Supports high-end graphics cards max.

Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Find articles, answers, parts, and more information available only with your furnace's serial number. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. Include ALL letters (if present) and numbers inside the box (do not include spaces). Serial Number can be found on furnace's metal plate. By using our website you agree to our Cookie Policy. View our cookie policy to see which cookies we set and why, and information on how to control how your browser manages cookies. You must have JavaScript enabled in your browser to utilize the functionality of this website. The internal layout of the CMT120 series is simple and yet friendly for a quick build. Its internal black coating and steel structure offer your build a refined look. The CMT120 series PC cases come with the builder-focused features, they have the expansive storage space of 1 x SSD, 2 x ODD and 2 x HDD for high flexibility to upgrade and they come s with at least one port of USD3.

Untrained individualsThe board on the control unit does all the calculations for salt dosage and even has default settings for backwash time, brine draw-rinse and fast-rinse times based on the hardness value I input (around 14 GPG in our city) We are currently set to Proportional Brining and both our flow meter and aqua-sensor can trigger regen.SE, Calgary, AB T2C 1V3 490 Pinebush Road, Unit 1DST 20MI Manual for our soft water system. Not able to locate one. Tim Contact the company directly. Both units use an incredible amount of water to backwash. I am on a very undependable well and every gallon counts. Can you collect and use backwash water rather than wasting it? Is the ba I'm still looking. Often a generic control heat is used and can be identified by photos on this page or by noting label details and stickers on or inside the control head cover of your water softener. Also tell me the country and city where the water softener is installed and the age of its building. They all work similarly though there are modest 6700 control head model variations by age and softener capacity. The sticker says model: 7813 ET6745, Date code: AF07, Serial number: 404000, made in Canada. Thank you. The sticker says model: 7813 ET6745, Date code: AF07, Serial number: 404000, made in Canada. Thank you. The one side has power to the control valve but the other side don't have any power. This equipment branded as GE is sold under license by Pentair Residential Filtration LLC. Since then we have been unable to get soft water. The virus has meant the plumber cannot come back immediately. What might the fault be and how can I fix it. Thanks Martyn If I'm mistaken we need more details to be sure we're looking at your very water softener (and can find and check the correct manual for it). So there's no electrical power to turn on or off. If you can see the red line this means it is time to refill the salt in your water softener.

Supports USB 3.0 for high speed transferring. Transparent side panel window to view your components (only with CMT110A) Cooling System Options Detachable Mesh Top Cover CMT110 series are designed to help keep your PC dust-free. The simple construction and magnetic adhesion allows easy removal and cleaning of your case and also improving air filters on the top. Interface Detail about IO Port CMT110 series with more USB ports and regular interfaces, more convenient and more considerate. Installed Schematic Clean internal layout Simple and friendly layout for quick build-up in short time. Intuitive cable management Cable routing slots provide efficiently neat build. Smooth airflow solution Low-interference airflow path to keep key components in cool. Detail Feature about Models CMT110 combines the stellar performance with stylish, minimalistic looks and an overall understated elegance. CMT110A, a case focused on the understated look with transparent side, without neglecting other important features such as cooling, expandability and ease of use. By continuing your visit on our website, you agree to our use of cookies. For more information, please refer to our Privacy Policy. We have no relationship with advertisers, products, or services discussed at this website. See Fleck below in this list under F Water Softener Manuals Also see Osmonics controls below on this page. USA Tel: 608-846-3010. Fax: 608-846-2586Phoenix, AZ 85043. USA Tel: (480) 546-7001. Fax: (480) 546-7010 Website: www.Aquapurification.com As the water passes through the air pocket,Additionally, dissolvedBackwash is done by default at 2amThis will remove the now elemental sulfurAdditionally, dissolvedThe Pro Ox filter media bed then removes theEach night a fresh pocket of air is drawn intoYou might notice a bit of tiny air bubbles inSome well waters do not need aeration andAlso see Culligan's manuals at. Hardness test strips have been included.

Or choose the The HOME REFERENCE eBook for PCs, Macs, Kindle, iPad, iPhone, or Android Smart Phones. Special Offer: For a 5% discount on any number of copies of the Home Reference eBook purchased as a single order. InspectAPedia.com editor Daniel Friedman is a contributing author. Available in matte black, matte white and matte blue. Demo model in stock to try! Demo model in stock to try! We'll assume you're ok with this, but you can opt-out if you wish. Login to post You may go to the web site, refer to HGF service Manual for proper disassembly and assembly. Have a look as what is involved to replace the seals.The removal of the power steering unit from the tractor is quite involved.The replacement of the seals is also tricky as you must open up the unit.If you are not a seasoned mechanic, this repair may be tricky.I've replaced the MAF 3 times, No OBDII codes are thrown. I replaced the fuel filter. Cleaned all electri It is located under the hood inside the fuse box. It is either red or green in color. It is one of the larger relays. This is classic symptom of these things going bad. The heat causes the relay to swell and not engage properly. They die out every couple of years. Usually the car will start again after it cools down.You only need sanatizer if your doing a lot of baby bottles. The normal cycle with the strong dishwasher detergent will kill all bacteria anyway. The dry heat extends the time even longer and uses more hydro. Just open the door when the cycle is finished and they will dry on there own. I hope this is of some help.Only cold water ? Thank You Most likely the heating element has gone out. Do you have a plate warmer feature. If so see if your dishwasher will heat up. Many dishwashers use the same element to heat water and dishes.Suspect heater or thermostat failed but is there a known common problem with these? No heated dry nor hi temp wash buttons. Answer questions, earn points and help others.

We are proud of the quality of our mowers and their well-earned reputation for durability. See your local Scag dealer for details on the warranty policy or reference the Limited Warranty Statement included in your operator’s manual. Warranty time periods are from the date of purchase, are only applicable to the original owner and are non-transferable. Warranty does not cover wear items, misuse, abuse, lack of maintenance, etc. See the Limited Warranty Statement in your owner’s manual for more details. “Non-Commercial” is defined as single-property usage, where the single property is the residence of the owner of the product. If the product is being used on more than the owner’s single property, it is deemed commercial use and this warranty does not apply.This warranty covers manufacturing defects for two years, including parts and labor (excludes wear items). Scag spindles have a cast-iron housing for increased shock-load strength and tapered roller bearings for 50% more load-carrying capacity than ball bearings. For easy maintenance and seal protection, our grease fittings are top-mounted and have a grease relief valve to prevent over-greasing. We ensure our spindle’s dependability, not only through its top-quality construction, but also through complete coverage of parts and labor for the first and second years, and parts only for the third year. Applies to commercial and non-commercial use. We cover them against manufacturer’s defects for three full years. This warranty covers parts and labor for the first and second years, and parts only for the third year. These reliable decks are built to hold up under extreme conditions with features like the Tri-Plate deck top. Applies to commercial mowers only. This warranty covers manufacturing defects for three years or 500 hours (whichever comes first), including parts and labor (excludes wear items). See engine owner’s manual for warranty period and details. See engine owner’s manual for warranty period and details.

To resolve this, boil a kettle of water and wait 5 - 10 minutes for it to cool it down slightly. Pour about a mugs worth of water around each salt block. Then push any build up down with a plastic or wooden spatula. You can look through some of the free manual downloads available at this website to find a similar control and you'll see how those settings are made. At least some water softener manuals suggest that the resin be replaced periodically - often more frequently than with which just about any consumer will comply. The model No. is A-30 and the serial number is 156307. Some have told us the resin needs cleaning periodically. Is there a manual for this or do you have any advice? Kinetico also produces the AquaKinetic Series and Powerline Series Water Softeners. One of our units is leaking and we need to fix it. What's the country and city where your water softener equipment is installed? I'll look through the Fleck models to see if I see anything similar to our control head. I believe it's leaking somewhere in one of the inputs near the control head (my husband would know more). We will be able to provide you with the information you need as well as recommend a contractor if you are in need of one. We are more than happy to assist! Details including photo of us washing gravel before installing it in the resin tank are Cleaning, service, and possibly resin replacement may be needed for her 11-year-old unit. Or this debris is from a failed water heater anode or from the well. Fridley, MN USA 1-800-354-7867 or Watergroup Companies Inc., Regina, SK, Canada, Watergroup Inc. Fridley, Mn Regina, Sk Cambridge, ON I've tried searching by everything I can find on the unit and it's not coming back to anything. The cover also says OH SO SOFT. If you could provide any guidance I would appreciate it Cambridge Ontario, Canada Website: Eastern Canada. Petwa Ltd.Cambridge, Ontario N1T 0A5. Tel: 519-620-5913. Fax: 800-663-4728. Toll Free: 800-265-7289.

Customer Service: Betty Collet Western Canada. Petwa Ltd.Regina, SK S4N 6M1. Tel: 800-265-7289. Fax: 800-663-4728. Toll Free: 800-265-7289. Inside Sales: John ArmstrongMAN-C43SOFT 1-2 RevA0719 The name on the side is Water Technologies.Anyone know where I can this circuit board?. There are several settings like backwash reg, brine wash and a couple of others I think. Mine is a Western Water Product again similar to the picture but does anyone know where to get a manual online. Thanks for the help on the settings. But contact them directly. Contact Western Water Products If you have such a machine use the page top or bottom CONTACT link to send us email and we'll research further. Water softener performance Water softener performance Virginia Polytechnic Institute and State University, Civil Engineering Department, Blacksburg, VA. In Proceedings of Second National Home Sewage Treatment Symposium. Pub. no. 5-77. American Society of Agricultural Engineers, St. Joseph, MI. The MXL Centre. Banbury, Oxon OX 164TJ. Phone: (01295)-269-981. Fax: (01295)-271-640. Web: www.lochinvar.ltd.uk. Russell Derickson, Extension Associate in Water and Natural Resources, South Dakota Extension Service. Fred Bergsrud, Water Quality Coordinator, Minnesota Extension Service, AE-1030, County Commissions, North Dakota State University and U.S. Department of Agriculture cooperating.Proceedings of the SecondThe Effect of Home Water Softener Waste RegenerationAlan Carson is a past president of ASHI, the American Society of Home Inspectors. Carson Dunlop Associates' provides extensive home inspection education and report writing material. The text is intended as a reference guide to help building owners operate and maintain their home effectively. Field inspection worksheets are included at the back of the volume. Special Offer: For a 10% discount on any number of copies of the Home Reference Book purchased as a single order. InspectAPedia.com editor Daniel Friedman is a contributing author.

This warranty covers manufacturing defects for three years or 500 hours (whichever comes first), including parts and labor (excludes wear items). This warranty covers manufacturing defects for one year, including parts and labor (excludes wear items). See engine owner’s manual for warranty period and details. This warranty covers manufacturing defects for five years or 750 hours (whichever comes first), including parts and labor (excludes wear items). This warranty covers manufacturing defects for two years, including parts and labor (excludes wear items). This warranty covers manufacturing defects for two years, including parts and labor (excludes wear items). See engine owner’s manual for warranty period and details. This warranty covers manufacturing defects for one year, including parts and labor (excludes wear items). This warranty covers manufacturing defects for two years, including parts and labor (excludes wear items). See engine owner’s manual for warranty period and details. This warranty covers manufacturing defects for two years, including parts and labor (excludes wear items). This warranty covers manufacturing defects for three years or 500 hours (whichever comes first), including parts and labor (excludes wear items). See engine owner’s manual for warranty period and details. Optio, neque qui velit. Magni dolorum quidem ipsam eligendi, totam, facilis laudantium cum accusamus ullam voluptatibus commodi numquam, error, est. Ea, consequatur. Optio, neque qui velit. Magni dolorum quidem ipsam eligendi, totam, facilis laudantium cum accusamus ullam voluptatibus commodi numquam, error, est. Ea, consequatur. Optio, neque qui velit. Magni dolorum quidem ipsam eligendi, totam, facilis laudantium cum accusamus ullam voluptatibus commodi numquam, error, est. Ea, consequatur.

classification of bacteria according to bergey s manual pdf

If the taxa have already been described, named, and classi?ed, new characteristics may be added or existing characteristics may be reinterpreted to revise existing classi?cation, update it, or formulate a new one. If the organism is new, i.e., cannot be identi?ed as an existing taxon, it is named and described according to the rules of nomenclature and placed in an appropriate position in an existing classi?cation, i.e., a new species in either an existing or a new genus. T axonomic ranks Several levels or ranks are used in bacterial classi?cation. The highest rank is called a Domain. All procar- yotic organisms (i.e., bacteria) are placed within two Domains, Archaea and Bacteria. Phylum, class, order, family, genus, species, and subspecies are successively smaller, non-overlapping subsets of the Domain. The names of these subsets from class to sub- species are given formal recognition (have “standing in nomen- clature”). An example is given in Table 1. At present, neither the kingdom nor division are used for Bacteria. In addition to these formal, hierarchical taxonomic categories, informal or ver- nacular groups that are de?ned by common descriptive names are often used; the names of such groups have no of?cial stand- ing in nomenclature. Examples of such groups are: the procar- yotes, the spirochetes, dissimilator y sulfate- and sulfur-reducing bacteria, the methane-oxidizing bacteria, methanogens, etc. Species The basic and most important taxonomic group in bacterial systematics is the species. The concept of a bacterial species is less de?nitive than for higher organisms. This differ- ence should not seem surprising, because bacteria, being pro- caryotic organisms, differ markedly from higher organisms. Sex- uality, for example, is not used in bacterial species de?nitions because relatively few bacteria undergo conjugation. Likewise, morphologic features alone are usually of little classi?catory sig- ni?

• classification of bacteria according to bergey s manual pdf, classification of bacteria according to bergey s manual pdf template, classification of bacteria according to bergey s manual pdf free, classification of bacteria according to bergey s manual pdf download, classification of bacteria according to bergey s manual pdf file.

Volume 3 deals with all of the remaining, slightly different Gram-negative bacteria, along with the Archaea.The Trust also recognizes individuals who have made outstanding contributions to bacterial taxonomy by presentation of the Bergey Award and Bergey Medal, jointly supported by funds from the Trust and from Springer, the publishers of the Manual.The Williams and Wilkins Co., Baltimore, Md. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. Alternative views: Wikispecies. By using this site, you agree to the Terms of Use and Privacy Policy. Identi?cation is the practical use of a classi?cation scheme to determine the identity of an isolate as a member of an established taxon or as a member of a previously unidenti?ed species. Some 4000 bacterial species thus far described (and the tens of thousands of postulated species that remain to be described) exhibit great diversity. In any endeavor aimed at an understand- ing of large numbers of entities it is practical, if not essential, to arrange, or classify, the objects into groups based upon their similarities. Thus classi?cation has been used to organize the bewildering and seemingly chaotic array of individual bacteria into an orderly framework. Classi?cation need not be scienti?c. Mandel said that “like cigars,.Classi?cation and adequate description of bacteria require knowledge of their morphologic, biochemical, physiological, and genetic characteristics. As a science, taxonomy is dynamic and subject to change on the basis of available data. New ?ndings often necessitate changes in taxonomy, frequently resulting in changes in the existing classi?cation, in nomenclature, in criteria for identi?cation, and in the recognition of new species. The process of classi?cation may be applied to existing, named taxa, or to newly described organisms.

ne a species and the weight assigned to these characteristics frequently re?ected the interests and prejudices of the investigators who described the species. These practices probably led Cowan to state that “taxonomy.Edwards and Ewing (1962, 1986) were pioneers in establishing phenotypic principles for characterization, classi?cation and identi?cation of bacteria. They based classi?cation and identi- ?cation on the overall morphologic and biochemical pattern of a species, realizing that a single characteristic (e.g., pathogenicity, host range, or biochemical reaction) regardless of its importance was not a suf?cient basis for speciation or identi?cation. They employed a large number of biochemical tests, used a large and diverse strain sample, and expressed results as percentages. They also realized that atypical strains, when adequately studied, are often perfectly typical members of a given biogroup (biovar) within an existing species, or typical members of a new species. Although there is no similarity value that de?nes a tax- ospecies (species determined by numerical taxonomy), 80% sim- ilarity is commonly seen among strains in a given taxospecies. It has long been recognized that the most accurate basis for classi?cation is phylogenetic. Kluyver and van Niel (1936) stated that “many systems of classi?cation are almost entirely the out- come of purely practical considerations... (and) are often ul- timately impractical... ” They recognized that “taxonomic boundaries imposed by the intuition of investigators will always be somewhat arbitrar y—especially at the ultimate systematic unit, the species. One must create as many species as there are or- ganisms that differ in suf?ciently fundamental characters” and they realized that “the only truly scienti?c foundation of classi- ?cation is in appreciating the available facts from a phylogenetic view”. The data necessary to develop a natural (phylogenetic) species de?

cance because the relative morphologic simplicity of most procaryotic organisms does not provide much useful taxonomic information. Consequently, morphologic features are relegated to a less important role in bacterial taxonomy in comparison with the taxonomy of higher organisms. The term “species” as applied to bacteria has been de?ned as a distinct group of strains that have certain distinguishing features and that generally bear a close resemblance to one an- other in the more essential features of organization. (A strain is made up of the descendants of a single isolation in pure culture, and usually is made up of a succession of cultures ultimately Each species differs con- siderably and can be distinguished from all other species. One strain of a species is designated as the type strain; this strain serves as the name-bearer strain of the species and is the permanent example of the species, i.e., the reference specimen for the name. (See the chapter on Nomenclature for more de- tailed information about nomenclatural types). The type strain has great importance for classi?cation at the species level, be- cause a species consists of the type strain and all other strains that are considered to be suf?ciently similar to it as to warrant inclusion with it in the species. Any strain can be designated as the type strain, although, for new species, the ?rst strain isolated is usually designated. The type strain need not be a typical strain. The species de?nition given above is one that was loosely followed until the mid-1960s. Unfortunately, it is extremely sub- jective because one cannot accurately determine “a close resem- blance”, “essential features”, or how many “distinguishing fea- tures” are suf?cient to create a species. Species were often de- ?ned solely on the basis of relatively few phenotypic or mor- phologic characteristics, pathogenicity, and source of isolation. The choice of the characteristics used to de?

These methods have been shown to be com- parable (Grimont et al., 1980). An in-depth discussion of DNA hybridization methods has been presented by Grimont et al. (1980) and by Johnson (1985). C or less D T m. Both values must be considered” (Wayne et al., 1987). They further recommended that a genomospecies not be named if it cannot be differentiated from other ge- nomospecies on the basis of some phenotypic property. DNA relatedness provides a single species de?nition that can be ap- plied equally to all organisms and is not subject to phenotypic variation, mutations, or variations in metabolic or other plasmids. The major advantage of DNA relatedness is that it measures overall relatedness, and therefore the effects of atypical bio- chemical re- Escherichia hermannii Urea positive, KCN positive, citrate positive, cellobiose positive. Citrobacter amalonaticus actions, mutations, and plasmids are minimal since they affect only a very small percentage of the total DNA. Once genomospecies have been established, it is simple to determine which variable biochemical reactions are species spe- ci?c, and therefore to have an identi?cation scheme that is com- patible with the genetic concept of species. The technique is also extremely useful in determining the biochemical boundaries of a species, as exempli?ed for Escherichia coli in Table 2. The use of DNA relatedness and a variety of phenotypic characteristics in classifying bacteria has been called polyphasic taxonomy (Col- well, 1970), and seems to be the best approach to a valid de- scription of species. DNA relatedness studies have now been car- ried out on more than 10,000 strains representing some 2000 species and hundreds of genera, with, to our knowledge, no instance where other data invalidated the genomospecies de?- nition. Stackebrandt and Goebel (1994) reviewed new species de- scriptions published in the International Journal of Systematic Bac- teriology.

nition became available when DNA hybridization was utilized to determine relatedness among bacteria. DNA hybridization is based upon the ability of native (double- stranded) DNA to reversibly dissociate or be denatured into its two complementary single strands. Dissociation is accomplished at high temperature. Denatured DNA will remain as single strands when it is quickly cooled to room temperature after de- naturation. If it is then placed at a temperature between 25 and 30. C below its denaturation point, the complementary strains will reassociate to again form a double-stranded molecule that is extremely similar, if not identical, to native DNA (Marmur and Doty, 1961). This is the method used to determine DNA relatedness among bacteria. Perfectly complementar y sequences are not necessar y for hy- bridization; the degree of complementary required for hetero- duplex formation can be governed experimentally by changing the incubation temperature or the salt concentration. The percentage of unpaired bases within a heteroduplex is an indication of the degree of divergence present. One can approximate the amount of unpaired bases by comparing the thermal stability of the heteroduplex to the thermal stability of a homologous duplex. This is done by stepwise increases in tem- perature and measuring strand separation. The thermal stability is calculated as the temperature at which 50% of strand sepa- ration has occurred and is represented by the term “ T m(e) ”. The D T m values of heteroduplexes range from 0 (perfect pair- ing) to ? 20 ? C, with each degree of instability indicative of ap- proximately 1% divergence (unpaired bases). As DNA related- ness between two strains decreases, divergence usually increases. Two of these, free solution reassoci- ation with separation of single- and double-stranded DNA on hydroxyapatite (Brenner et al., 1982) and the S-1 endonuclease method (Crosa et al., 1973) are currently the most widely used for this purpose.

pestis, the plague bacillus. If one agrees that a true species de?nition is not possible, the genomospecies de?nition is still useful in providing a single, uni- versally applicable basis for designating species. To criticize DNA relatedness because results obtained using different methods may not be totally comparable seems some- what unjusti?ed. When compared, the most frequently used methods have given similar results. Obviously, one should be careful in comparing data from various laboratories, especially when different methods are used. However, this is at least equally true for sequence data and phenotypic tests. It is true that large amounts of DNA are required for the DNA relatedness protocols now used for taxonomic purposes, and that it is necessary to use radioactive isotopes. Efforts can and should be made to automate the system, to min- iaturize it, and to substitute nonradioactive compounds for the radioactive isotopes. With these improvements, the method will be available for use in virtually any laboratory. Even withoutthem, one can argue that DNA hybridization is more affordable and practical than a consensus classi?cation system in which several hundred tests must be done on each strain. It is noteworthy that bacterial species can be compared to higher organisms on a molecular basis using mol% G. When this is done, it is apparent that the bacterial species is much broader than that of its hosts. For ex- ample, humans and our closest relative, the chimpanzee ( Pan troglodytes ), show 98.4% relatedness by this technique (Sibley and Ahlquist, 1987; Sibley et al., 1990). Indeed, even lemurs, which exhibit 78% DNA relatedness with humans, would be included in the same species as humans if the de?nition of a bacterial species was used. Furthermore, none of the primates would be considered to be threatened species using the bacterial de?ni- tion. Likewise, the range of mol% G. C and the range of small subunit ribosomal RNA within E.

coli strains shows a similar result, namely, that the bacterial species is much broader than that of animals (Staley, 1999). One consequence of the broad bacterial species de?nition is that very few species have been described, fewer than 5000, com- pared with over a million animals. This has led some biologists to erroneously conclude that bacteria comprise only a minor part of the biological diversity on Earth (Mayr, 1998). In addition, with such a broad de?nition, not a single free-living bacterial species can be considered to be threatened with extinction (Staley, 1997). Therefore, biologists should realize, as mentioned earlier in this section, that the bacterial species is not at all equiv- alent to that of plants and animals. In summary, the genetic de?nition of a species, if not perfect, appears to be both reliable and stable. DNA relatedness studies have already resolved many instances of confusion concerning which strains belong to a given species, as well as for resolving taxonomic problems at the species level. It has not been replaced as the current reference standard. It should remain the standard, at least until another approach has been compared to it and shown to be comparable or superior. Subspecies A species may be divided into two or more sub- species based on consistent phenotypic variations or on geneti- cally determined clusters of strains within the species. There is evidence that the subspecies concept is phylogenetically valid on the basis of frequency distribution of D T m values. There are pres- ently essentially no guidelines for the establishment of subspecies, which, although frequently useful, are usually designated at the pleasure of the investigator. Subspecies is the lowest taxonomic rank that is covered by the rules of nomenclature and has of?cial standing in nomenclature. Infrasubspeci?

In 1987, 60% of species descriptions included DNA re- latedness studies, 10% were described on the basis of serologic tests, and 30% did not use these approaches. In 1993, 75% of species descriptions included DNA relatedness data, 8% used serology, and 3% used neither method. In the remaining 14%, 16S rRNA sequence analysis was the sole basis for speciation. As 16S rRNA sequence data have accumulated, the utility of this extremely powerful method for phylogenetic placement of bac- teria has become evident (Woese, 1987; Ludwig et al., 1998b). The number of taxonomists using 16S rRNA sequencing is or soon will be greater than the number using DNA hybridization (Stackebrandt and Goebel, 1994), and many of them were cre- ating species solely or largely on the basis of 16S rRNA sequence analysis. It soon became evident, however, that 16S rRNA se- quence analysis was frequently not sensitive enough to differ- entiate between closely related species (Fox et al., 1992; Stacke- brandt and Goebel, 1994). Stackebrandt and Goebel (1994) con- cluded that the genetic de?nition of 70% relatedness with 5% or less divergence within related sequences continues to be the best means of creating species. They concluded that 16S rRNA sequence similarity of less than 97% between strains indicates that they represent different species, but at 97% or higher 16S rRNA sequence similarity, DNA relatedness must be used to de- termine whether strains belong to different species. In view of these perceived problems, it has been recommended that the best solution to the species problem in the absence of a “gold standard”, which has not been provided by DNA relatedness, is a pragmatic polyphasic (consensus) tax- onomy that integrates all available data. For many other species only one or a few strains were tested—usually because that was the total number of strains available.

It is true that the 70% relatedness and 5% divergence values chosen to represent strains of a given species are arbitrar y, and that there is a “gray area” around 70% for some species. None- theless, these values were chosen on the basis of results obtained from multiple strains, usually 10 or more, of some 600 species studied in a number of different reference laboratories. There are few, if any cases, in which the species de?ned in this manner have been shown to be incorrect. The DNA relatedness approach has standardized the means of de?ning species by providing a single, universally applicable criterion. Since it has been successful, one must believe that it generates species that are compatible with the needs and beliefs of most bacteriologists. There are two areas in which genomo- species have actually or potentially caused problems. One of these is where two or more genomospecies cannot be separated phe- notypically. In this case it has been recommended that these genomospecies not be formally named (Wayne et al., 1987). Al- ternatively, especially if a name already exists for one of the ge- nomospecies, the others can be designated as subspecies. In this way there is no confusion at the species level and, one can, if one wishes, distinguish between the genomospecies using a ge- netic technique. The other “problem” is with nomenspecies that were split or lumped, usually on the basis of pathogenicity or phytopathogenic host range. These include species in the genera Bordetella, Mycobacterium, Brucella, Shigella, Klebsiella, Neisseria, Yer- sinia, Vibrio, Clostridium, and Erwinia. In some of these cases ( Kleb- siella, Erwinia ) the classi?cation has been changed and is now In the others, changes have not yet been proposed or, as in the case of Yersinia pestis and Y ersinia pseudotuberculosis, which are the same genomospecies, the change was rejected by the Judicial Commission because of possible danger to public health if there was confusion regarding Y.

c Ranks Ranks below subspecies, such as biovars, serovars, phagovars, and pathovars, are often used to indicate groups of strains that can be distinguished by some spe- cial character, such as antigenic makeup, reactions to bacterio- phage, etc. Such ranks have no of?cial standing in nomenclature, but often have great practical usefulness. A list of some common infrasubspeci?c categories is given in T able 3. Genus All species are assigned to a genus, which can be functionally de?ned as one or more species with the same general phenotypic characteristics, and which cluster together on the basis of 16S rRNA sequence. In this regard, bacteriologists con- form to the binomial system of nomenclature of Linnaeus in which the organism is designated by its combined genus and species names. There is not, and perhaps never will be, a satis- factory de?nition of a genus, despite the fact that most new genera are designated substantially on the basis of 16S rRNA sequence analysis. In almost all cases, genera can be differenti- ated phenotypically, although a considerable degree of ?exibility in genus descriptions is often needed. Considerable subjectivity continues to be involved in designating genera, and considerable reclassi?cation, both lumping and splitting, is still occurring at the genus level. Indeed, what is perceived to be a single genus by one systematist may be perceived as multiple genera by an- other. Higher Taxa Classi?catory relationships at the familial and higher levels are even less certain than those at the genus level, and descriptions of these taxa are usually much more general, if they exist at all. Families are composed of one or more genera that share phenotypic characteristics and that should be consis- tent from a phylogenetic standpoint (16S rRNA sequence clus- tering) as well as from a phenotypic basis. M AJOR DEVELOPMENTS IN BACTERIA L CLASSIFICATION A century elapsed between Antony van Leeuwenhoek’s discovery of bacteria and Mu.

A less detailed treatment of early clas- si?cations can be found in the sixth edition of the Manual,i n which post-1923 developments were emphasized. Two primary dif?culties beset early bacterial classi?cation sys- tems. First, they relied heavily upon morphologic criteria. For example, cell shape was often considered to be an extremely important feature. Thus, the cocci were often classi?ed together in one group (family or order). In contrast, contemporary schemes rely much more strongly on 16S rRNA sequence simi- larities and physiological characteristics. For example, the fer- mentative cocci are now separated from the photosynthetic cocci, which are separated from the methanogenic cocci, which are in turn separated from the nitrifying cocci, and so forth; with the 16S rRNA sequences of each group generally clustered together. Secondly, the pure culture technique which revolutionized bac- teriology was not developed until the latter half of the 19th cen- tury. In addition to dispelling the concept of “polymorphism”, this technical development of Robert Koch’ s laborator y had great impact on the development of modern procedures in bac- terial systematics. Pure cultures are analogous to herbarium spec- imens in botany. However, pure cultures are much more useful because they can be (a) maintained in a viable state, (b) sub- cultured, (c) subjected inde?nitely to experimental tests, and (d) shipped from one laborator y to another. A natural outgrowth of the pure culture technique was the establishment of type strains of species which are deposited in repositories referred to as “culture collections” (a more accurate term would be “strain collections” ). These type strains can be obtained from culture collections and used as reference strains to duplicate and extend the observations of others, and for direct comparison with new isolates.

Before the development of computer-assisted numerical tax- onomy and subsequent taxonomic methods based on molecular biology, the traditional method of classifying bacteria was to char- acterize them as thoroughly as possible and then to arrange them according to the intuitive judgment of the systematist. Although the subjective aspects of this method resulted in classi?cations that were often drastically revised by other systematists who were likely to make different intuitive judgments, many of the ar- rangements have survived to the present day, even under scrutiny by modern methods. One explanation for this is that the system- atists usually knew their organisms thoroughly, and their intuitive judgments were based on a wealth of information. Their data, while not computer processed, were at least processed by an active mind to give fairly accurate impressions of the relationships existing between organisms. Moreover, some of the characteris- tics that were given great weight in classi?cation were, in fact, highly correlated with many characteristics. This principle of cor - relation of characteristics appears to have started with Winslow and Winslow (1908), who noted that parasitic cocci tended to grow poorly on ordinary nutrient media, were strongly Gram- positive, and formed acid from sugars, in contrast to saprophytic cocci which grew abundantly on ordinary media, were generally only weakly Gram-positive and formed no acid. This division of the cocci studied by the Winslows (equivalent to the present genus Micrococcus (the saprophytes) and the genera Staphylococcus and Streptococcus (the parasites) has held up reasonably well even to the present day. Other classi?cations have not been so fortunate. A classic ex- ample of one which has not is that of the genus “Paracolobactrum”. This genus was proposed in 1944 and is described in the Seventh Edition of Bergey’ s Manual in 1957.

It was created to contain certain lactose-negative members of the family Enterobacteriaceae. Because of the importance of a lactose-negative reaction in iden- ti?cation of enteric pathogens (i.e., Salmonella and Shigella ), the reaction was mistakenly given great taxonomic weight in classi- ?cation as well. However, for the organisms placed in “Paraco- lobactrum”, the lactose reaction was not highly correlated with other characteristics. In fact, the organisms were merely lactose- negative variants of other lactose-positive species; for example “Paracolobactrum coliform” resembled E. coli in ever y way except in being lactose-negative. Absurd arrangements such as this even- tually led to the development of more objective methods of clas- si?cation, i.e., numerical taxonomy, in order to avoid giving great weight to any single characteristic. Phylogenetic Classi?cations We have already discussed the im- pact of DNA relatedness at the species level. Unfortunately, this method is of marginal value at the genus level and of no value above the genus level because the extent of divergence of total bacterial genomes is too great to allow accurate assessment of relatedness above the species level. At the genus level and above, phylogenetic classi?cations, especially as based on 16S rRNA se- quence analysis, have revolutionized bacterial taxonomy (see Overview: A Phylogenetic Backbone and Taxonomic Framework for Procaryotic Systematics by Ludwig and Klenk). Of?cial Classi?cations A signi?cant number of bacteriologists have the impression that there is an “of?cial classi?cation” and that the classi?cation presented in Bergey’ s Manual represents this “of?cial classi?cation”. It is important to correct that misim- pression. A classi?cation that is of little use to bacteriologists, regardless of how ?ne a scheme or who devised it, will soon be ignored or signi?cantly modi?ed.

The editors of Bergey’ s Manual and the authors of each chapter make substantial efforts to provide a classi?cation that is as accurate and up-to-date as possible, how- ever it is not and cannot be “of?cial”. It also seems worthwhile to emphasize something that has often been said before, viz.Special methods noted by the committee that show great promise for taxonomists include sequencing of housekeeping genes, DNA pro?ling and the application of DNA arrays. Other recommendations were made to base the species description on more than a single strain, to follow guidelines established by the subcommittees of ICSP (Interna- tional Committee on Systematics of Prokaryotes) for minimal characterization of a species, and to recognize the importance of phenotypic properties for species identi?cation. Also, because electronic databases are an immensely important aid for the in- ternational community of bacterial systematists, the committee recommended the development of standards for electronic ex- change of taxonomic information. A CKNOWLEDGMENTS This chapter is dedicated to the memor y of John L. Johnson, a consum- mate scientist, trusted colleague and friend, whose search for truth was uncompromising and unhindered by personal ego. Strain: Historically, this has meant a microbial isolate, although the definition is not well-suited to microbial community studies.. Strain-level epidemiology of microbial communities and the human microbiome Article Full-text available Aug 2020 Yan Yan Long H. Nguyen Eric A. Franzosa Curtis Huttenhower The biological importance and varied metabolic capabilities of specific microbial strains have long been established in the scientific community. Strains have, in the past, been largely defined and characterized based on microbial isolates. However, the emergence of new technologies and techniques has enabled assessments of their ecology and phenotypes within microbial communities and the human microbiome.

classification of bacteria by bergey s manual

Get a printable copy (PDF file) of the complete article (648K), or click on a page image below to browse page by page. Links to PubMed are also available for Selected References. 255 256 257 258 259 260 Selected References These references are in PubMed. This may not be the complete list of references from this article. Buchanan RE. Studies in the Nomenclature and Classification of the Bacteria: II. The Primary Subdivisions of the Schizomycetes. The Families and Genera of the Bacteria: Preliminary Report of the Committee of the Society of American Bacteriologists on Characterization and Classification of Bacterial Types. The Families and Genera of the Bacteria: Final Report of the Committee of the Society of American Bacteriologists on Characterization and Classification of Bacterial Types. The Main Outlines of Bacterial Classification. To remain abreast of this explosion in knowledge of the microbial world, an electronic manual with frequent updates is necessary. The BMSAB is an essential tool for anyone at the forefront of research in microbiology. Now available online for the first time, this edition provides descriptions of the taxonomy, systematics, ecology, physiology and other biological properties of all described prokaryotic taxa. For instructions on how to navigate this new version, please click here The new manual replaces and expands upon the second edition of Bergey’s Manual of Systematic Bacteriology, a 5-volume set completed in 2012. In partnership with Wiley, Bergey's Manual Trust will electronically publish its systematics manual for the first time.

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Volume 3 deals with all of the remaining, slightly different Gram-negative bacteria, along with the Archaea.The Trust also recognizes individuals who have made outstanding contributions to bacterial taxonomy by presentation of the Bergey Award and Bergey Medal, jointly supported by funds from the Trust and from Springer, the publishers of the Manual.The Williams and Wilkins Co., Baltimore, Md. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. British Library no. GBA561951. Alternative views: Wikispecies. By using this site, you agree to the Terms of Use and Privacy Policy. If you continue browsing the site, you agree to the use of cookies on this website. See our User Agreement and Privacy Policy.If you continue browsing the site, you agree to the use of cookies on this website. See our Privacy Policy and User Agreement for details.If you wish to opt out, please close your SlideShare account. Learn more. You can change your ad preferences anytime. Why not share! I highly recommend them. The papers are delivered on time and customers are their first priority. This is their website: ? www.HelpWriting.net ?Check out, please ? www.WritePaper.info ?Save so as not to losePresented by. Kanta Yadav. Noopur Joshi. Department of. BiotechnologyClassifying and Identifying Prokaryotes. Bergey’s Manual of. Determinative Bacteriology. Provides identificationMorphology, differentialBergey’s Manual of. Systematic Bacteriology. Provides phylogeneticBased on rRNAFibrobacters, Bacteriodetes, Fusobacteria. Chlamydiae, Acidobacteria, Verrumicrobia and. Dictoglomus.Now customize the name of a clipboard to store your clips. Copyright and License information Disclaimer Copyright notice This article has been cited by other articles in PMC. Full text Full text is available as a scanned copy of the original print version.

These Manuals provide extensive descriptive information of the taxonomy, systematics, physiology, ecology and habitats of individual prokaryotic groups as well as a natural classification of prokaryotes that reflects their evolutionary history. Identi?cation is the practical use of a classi?cation scheme to determine the identity of an isolate as a member of an established taxon or as a member of a previously unidenti?ed species. Some 4000 bacterial species thus far described (and the tens of thousands of postulated species that remain to be described) exhibit great diversity. In any endeavor aimed at an understand- ing of large numbers of entities it is practical, if not essential, to arrange, or classify, the objects into groups based upon their similarities. Thus classi?cation has been used to organize the bewildering and seemingly chaotic array of individual bacteria into an orderly framework. Classi?cation need not be scienti?c. Mandel said that “like cigars,.Classi?cation and adequate description of bacteria require knowledge of their morphologic, biochemical, physiological, and genetic characteristics. As a science, taxonomy is dynamic and subject to change on the basis of available data. New ?ndings often necessitate changes in taxonomy, frequently resulting in changes in the existing classi?cation, in nomenclature, in criteria for identi?cation, and in the recognition of new species. The process of classi?cation may be applied to existing, named taxa, or to newly described organisms. If the taxa have already been described, named, and classi?ed, new characteristics may be added or existing characteristics may be reinterpreted to revise existing classi?cation, update it, or formulate a new one. If the organism is new, i.e., cannot be identi?ed as an existing taxon, it is named and described according to the rules of nomenclature and placed in an appropriate position in an existing classi?cation, i.e., a new species in either an existing or a new genus.

Everything you could want to know about a bacterium or a species is detailed here for you’ The result of a collaboration between the Trust and nearly one thousand microbiologists from all over the world, the Manuals provide extensive descriptive information of the taxonomy, systematics, physiology, ecology and habitats of individual prokaryotic groups as well as a natural classification of prokaryotes that reflects their evolutionary history. For microbiology researchers, clinicians, and other professionals, it provides detailed and authoritative descriptions of each of the prokaryotic groups prepared by experts who have first-hand experience. For biologists and other researchers from outside microbiology, it provides an introduction to the literature for specific prokaryotic groups. For students, it provides a panoramic overview of prokaryotic biology and the richness of prokaryotic life. This rapid pace underlines the need for a constantly updated electronic edition which keeps the community at the forefront of research. The goal of this new edition is to integrate this new information about specific prokaryotic groups with our existing knowledge and provide a new synthesis of our understanding of prokaryotic life. In 1936, the Bergey’s Manual Trust was formed to use the royalty income provided from sale of the Manual to pay the costs of preparing, editing and publishing revisions and successive editions of the Manual as well as providing for research that may be necessary or desirable in such activities. The first edition of multivolume Bergey's Manual of Systematic Bacteriology was published in 1984-1989. The second edition, published in 2001-2012, comprised five volumes and the contributions of nearly one thousand authors.

(A strain is made up of the descendants of a single isolation in pure culture, and usually is made up of a succession of cultures ultimately Each species differs con- siderably and can be distinguished from all other species. One strain of a species is designated as the type strain; this strain serves as the name-bearer strain of the species and is the permanent example of the species, i.e., the reference specimen for the name. (See the chapter on Nomenclature for more de- tailed information about nomenclatural types). The type strain has great importance for classi?cation at the species level, be- cause a species consists of the type strain and all other strains that are considered to be suf?ciently similar to it as to warrant inclusion with it in the species. Any strain can be designated as the type strain, although, for new species, the ?rst strain isolated is usually designated. The type strain need not be a typical strain. The species de?nition given above is one that was loosely followed until the mid-1960s. Unfortunately, it is extremely sub- jective because one cannot accurately determine “a close resem- blance”, “essential features”, or how many “distinguishing fea- tures” are suf?cient to create a species. Species were often de- ?ned solely on the basis of relatively few phenotypic or mor- phologic characteristics, pathogenicity, and source of isolation. The choice of the characteristics used to de?ne a species and the weight assigned to these characteristics frequently re?ected the interests and prejudices of the investigators who described the species. These practices probably led Cowan to state that “taxonomy.Edwards and Ewing (1962, 1986) were pioneers in establishing phenotypic principles for characterization, classi?cation and identi?cation of bacteria. They based classi?cation and identi- ?cation on the overall morphologic and biochemical pattern of a species, realizing that a single characteristic (e.g.

T axonomic ranks Several levels or ranks are used in bacterial classi?cation. The highest rank is called a Domain. All procar- yotic organisms (i.e., bacteria) are placed within two Domains, Archaea and Bacteria. Phylum, class, order, family, genus, species, and subspecies are successively smaller, non-overlapping subsets of the Domain. The names of these subsets from class to sub- species are given formal recognition (have “standing in nomen- clature”). An example is given in Table 1. At present, neither the kingdom nor division are used for Bacteria. In addition to these formal, hierarchical taxonomic categories, informal or ver- nacular groups that are de?ned by common descriptive names are often used; the names of such groups have no of?cial stand- ing in nomenclature. Examples of such groups are: the procar- yotes, the spirochetes, dissimilator y sulfate- and sulfur-reducing bacteria, the methane-oxidizing bacteria, methanogens, etc. Species The basic and most important taxonomic group in bacterial systematics is the species. The concept of a bacterial species is less de?nitive than for higher organisms. This differ- ence should not seem surprising, because bacteria, being pro- caryotic organisms, differ markedly from higher organisms. Sex- uality, for example, is not used in bacterial species de?nitions because relatively few bacteria undergo conjugation. Likewise, morphologic features alone are usually of little classi?catory sig- ni?cance because the relative morphologic simplicity of most procaryotic organisms does not provide much useful taxonomic information. Consequently, morphologic features are relegated to a less important role in bacterial taxonomy in comparison with the taxonomy of higher organisms. The term “species” as applied to bacteria has been de?ned as a distinct group of strains that have certain distinguishing features and that generally bear a close resemblance to one an- other in the more essential features of organization.

nition that can be ap- plied equally to all organisms and is not subject to phenotypic variation, mutations, or variations in metabolic or other plasmids. The major advantage of DNA relatedness is that it measures overall relatedness, and therefore the effects of atypical bio- chemical re- Escherichia hermannii Urea positive, KCN positive, citrate positive, cellobiose positive. Citrobacter amalonaticus actions, mutations, and plasmids are minimal since they affect only a very small percentage of the total DNA. Once genomospecies have been established, it is simple to determine which variable biochemical reactions are species spe- ci?c, and therefore to have an identi?cation scheme that is com- patible with the genetic concept of species. The technique is also extremely useful in determining the biochemical boundaries of a species, as exempli?ed for Escherichia coli in Table 2. The use of DNA relatedness and a variety of phenotypic characteristics in classifying bacteria has been called polyphasic taxonomy (Col- well, 1970), and seems to be the best approach to a valid de- scription of species. DNA relatedness studies have now been car- ried out on more than 10,000 strains representing some 2000 species and hundreds of genera, with, to our knowledge, no instance where other data invalidated the genomospecies de?- nition. Stackebrandt and Goebel (1994) reviewed new species de- scriptions published in the International Journal of Systematic Bac- teriology. In 1987, 60% of species descriptions included DNA re- latedness studies, 10% were described on the basis of serologic tests, and 30% did not use these approaches. In 1993, 75% of species descriptions included DNA relatedness data, 8% used serology, and 3% used neither method. In the remaining 14%, 16S rRNA sequence analysis was the sole basis for speciation.

As 16S rRNA sequence data have accumulated, the utility of this extremely powerful method for phylogenetic placement of bac- teria has become evident (Woese, 1987; Ludwig et al., 1998b). The number of taxonomists using 16S rRNA sequencing is or soon will be greater than the number using DNA hybridization (Stackebrandt and Goebel, 1994), and many of them were cre- ating species solely or largely on the basis of 16S rRNA sequence analysis. It soon became evident, however, that 16S rRNA se- quence analysis was frequently not sensitive enough to differ- entiate between closely related species (Fox et al., 1992; Stacke- brandt and Goebel, 1994). Stackebrandt and Goebel (1994) con- cluded that the genetic de?nition of 70% relatedness with 5% or less divergence within related sequences continues to be the best means of creating species. They concluded that 16S rRNA sequence similarity of less than 97% between strains indicates that they represent different species, but at 97% or higher 16S rRNA sequence similarity, DNA relatedness must be used to de- termine whether strains belong to different species. In view of these perceived problems, it has been recommended that the best solution to the species problem in the absence of a “gold standard”, which has not been provided by DNA relatedness, is a pragmatic polyphasic (consensus) tax- onomy that integrates all available data. For many other species only one or a few strains were tested—usually because that was the total number of strains available. It is true that the 70% relatedness and 5% divergence values chosen to represent strains of a given species are arbitrar y, and that there is a “gray area” around 70% for some species. None- theless, these values were chosen on the basis of results obtained from multiple strains, usually 10 or more, of some 600 species studied in a number of different reference laboratories. There are few, if any cases, in which the species de?ned in this manner have been shown to be incorrect.

, pathogenicity, host range, or biochemical reaction) regardless of its importance was not a suf?cient basis for speciation or identi?cation. They employed a large number of biochemical tests, used a large and diverse strain sample, and expressed results as percentages. They also realized that atypical strains, when adequately studied, are often perfectly typical members of a given biogroup (biovar) within an existing species, or typical members of a new species. Although there is no similarity value that de?nes a tax- ospecies (species determined by numerical taxonomy), 80% sim- ilarity is commonly seen among strains in a given taxospecies. It has long been recognized that the most accurate basis for classi?cation is phylogenetic. Kluyver and van Niel (1936) stated that “many systems of classi?cation are almost entirely the out- come of purely practical considerations... (and) are often ul- timately impractical... ” They recognized that “taxonomic boundaries imposed by the intuition of investigators will always be somewhat arbitrar y—especially at the ultimate systematic unit, the species. One must create as many species as there are or- ganisms that differ in suf?ciently fundamental characters” and they realized that “the only truly scienti?c foundation of classi- ?cation is in appreciating the available facts from a phylogenetic view”. The data necessary to develop a natural (phylogenetic) species de?nition became available when DNA hybridization was utilized to determine relatedness among bacteria. DNA hybridization is based upon the ability of native (double- stranded) DNA to reversibly dissociate or be denatured into its two complementary single strands. Dissociation is accomplished at high temperature. Denatured DNA will remain as single strands when it is quickly cooled to room temperature after de- naturation. If it is then placed at a temperature between 25 and 30.

C below its denaturation point, the complementary strains will reassociate to again form a double-stranded molecule that is extremely similar, if not identical, to native DNA (Marmur and Doty, 1961). This is the method used to determine DNA relatedness among bacteria. Perfectly complementar y sequences are not necessar y for hy- bridization; the degree of complementary required for hetero- duplex formation can be governed experimentally by changing the incubation temperature or the salt concentration. The percentage of unpaired bases within a heteroduplex is an indication of the degree of divergence present. One can approximate the amount of unpaired bases by comparing the thermal stability of the heteroduplex to the thermal stability of a homologous duplex. This is done by stepwise increases in tem- perature and measuring strand separation. The thermal stability is calculated as the temperature at which 50% of strand sepa- ration has occurred and is represented by the term “ T m(e) ”. The D T m values of heteroduplexes range from 0 (perfect pair- ing) to ? 20 ? C, with each degree of instability indicative of ap- proximately 1% divergence (unpaired bases). As DNA related- ness between two strains decreases, divergence usually increases. Two of these, free solution reassoci- ation with separation of single- and double-stranded DNA on hydroxyapatite (Brenner et al., 1982) and the S-1 endonuclease method (Crosa et al., 1973) are currently the most widely used for this purpose. These methods have been shown to be com- parable (Grimont et al., 1980). An in-depth discussion of DNA hybridization methods has been presented by Grimont et al. (1980) and by Johnson (1985). C or less D T m. Both values must be considered” (Wayne et al., 1987). They further recommended that a genomospecies not be named if it cannot be differentiated from other ge- nomospecies on the basis of some phenotypic property. DNA relatedness provides a single species de?

The DNA relatedness approach has standardized the means of de?ning species by providing a single, universally applicable criterion. Since it has been successful, one must believe that it generates species that are compatible with the needs and beliefs of most bacteriologists. There are two areas in which genomo- species have actually or potentially caused problems. One of these is where two or more genomospecies cannot be separated phe- notypically. In this case it has been recommended that these genomospecies not be formally named (Wayne et al., 1987). Al- ternatively, especially if a name already exists for one of the ge- nomospecies, the others can be designated as subspecies. In this way there is no confusion at the species level and, one can, if one wishes, distinguish between the genomospecies using a ge- netic technique. The other “problem” is with nomenspecies that were split or lumped, usually on the basis of pathogenicity or phytopathogenic host range. These include species in the genera Bordetella, Mycobacterium, Brucella, Shigella, Klebsiella, Neisseria, Yer- sinia, Vibrio, Clostridium, and Erwinia. In some of these cases ( Kleb- siella, Erwinia ) the classi?cation has been changed and is now In the others, changes have not yet been proposed or, as in the case of Yersinia pestis and Y ersinia pseudotuberculosis, which are the same genomospecies, the change was rejected by the Judicial Commission because of possible danger to public health if there was confusion regarding Y. pestis, the plague bacillus. If one agrees that a true species de?nition is not possible, the genomospecies de?nition is still useful in providing a single, uni- versally applicable basis for designating species. To criticize DNA relatedness because results obtained using different methods may not be totally comparable seems some- what unjusti?ed. When compared, the most frequently used methods have given similar results.

Obviously, one should be careful in comparing data from various laboratories, especially when different methods are used. However, this is at least equally true for sequence data and phenotypic tests. It is true that large amounts of DNA are required for the DNA relatedness protocols now used for taxonomic purposes, and that it is necessary to use radioactive isotopes. Efforts can and should be made to automate the system, to min- iaturize it, and to substitute nonradioactive compounds for the radioactive isotopes. With these improvements, the method will be available for use in virtually any laboratory. Even withoutthem, one can argue that DNA hybridization is more affordable and practical than a consensus classi?cation system in which several hundred tests must be done on each strain. It is noteworthy that bacterial species can be compared to higher organisms on a molecular basis using mol% G. When this is done, it is apparent that the bacterial species is much broader than that of its hosts. For ex- ample, humans and our closest relative, the chimpanzee ( Pan troglodytes ), show 98.4% relatedness by this technique (Sibley and Ahlquist, 1987; Sibley et al., 1990). Indeed, even lemurs, which exhibit 78% DNA relatedness with humans, would be included in the same species as humans if the de?nition of a bacterial species was used. Furthermore, none of the primates would be considered to be threatened species using the bacterial de?ni- tion. Likewise, the range of mol% G. C and the range of small subunit ribosomal RNA within E. coli strains shows a similar result, namely, that the bacterial species is much broader than that of animals (Staley, 1999). One consequence of the broad bacterial species de?nition is that very few species have been described, fewer than 5000, com- pared with over a million animals. This has led some biologists to erroneously conclude that bacteria comprise only a minor part of the biological diversity on Earth (Mayr, 1998).

In addition, with such a broad de?nition, not a single free-living bacterial species can be considered to be threatened with extinction (Staley, 1997). Therefore, biologists should realize, as mentioned earlier in this section, that the bacterial species is not at all equiv- alent to that of plants and animals. In summary, the genetic de?nition of a species, if not perfect, appears to be both reliable and stable. DNA relatedness studies have already resolved many instances of confusion concerning which strains belong to a given species, as well as for resolving taxonomic problems at the species level. It has not been replaced as the current reference standard. It should remain the standard, at least until another approach has been compared to it and shown to be comparable or superior. Subspecies A species may be divided into two or more sub- species based on consistent phenotypic variations or on geneti- cally determined clusters of strains within the species. There is evidence that the subspecies concept is phylogenetically valid on the basis of frequency distribution of D T m values. There are pres- ently essentially no guidelines for the establishment of subspecies, which, although frequently useful, are usually designated at the pleasure of the investigator. Subspecies is the lowest taxonomic rank that is covered by the rules of nomenclature and has of?cial standing in nomenclature. Infrasubspeci?c Ranks Ranks below subspecies, such as biovars, serovars, phagovars, and pathovars, are often used to indicate groups of strains that can be distinguished by some spe- cial character, such as antigenic makeup, reactions to bacterio- phage, etc. Such ranks have no of?cial standing in nomenclature, but often have great practical usefulness. A list of some common infrasubspeci?c categories is given in T able 3. Genus All species are assigned to a genus, which can be functionally de?

ned as one or more species with the same general phenotypic characteristics, and which cluster together on the basis of 16S rRNA sequence. In this regard, bacteriologists con- form to the binomial system of nomenclature of Linnaeus in which the organism is designated by its combined genus and species names. There is not, and perhaps never will be, a satis- factory de?nition of a genus, despite the fact that most new genera are designated substantially on the basis of 16S rRNA sequence analysis. In almost all cases, genera can be differenti- ated phenotypically, although a considerable degree of ?exibility in genus descriptions is often needed. Considerable subjectivity continues to be involved in designating genera, and considerable reclassi?cation, both lumping and splitting, is still occurring at the genus level. Indeed, what is perceived to be a single genus by one systematist may be perceived as multiple genera by an- other. Higher Taxa Classi?catory relationships at the familial and higher levels are even less certain than those at the genus level, and descriptions of these taxa are usually much more general, if they exist at all. Families are composed of one or more genera that share phenotypic characteristics and that should be consis- tent from a phylogenetic standpoint (16S rRNA sequence clus- tering) as well as from a phenotypic basis. M AJOR DEVELOPMENTS IN BACTERIA L CLASSIFICATION A century elapsed between Antony van Leeuwenhoek’s discovery of bacteria and Mu.A less detailed treatment of early clas- si?cations can be found in the sixth edition of the Manual,i n which post-1923 developments were emphasized. Two primary dif?culties beset early bacterial classi?cation sys- tems. First, they relied heavily upon morphologic criteria. For example, cell shape was often considered to be an extremely important feature. Thus, the cocci were often classi?ed together in one group (family or order).

In contrast, contemporary schemes rely much more strongly on 16S rRNA sequence simi- larities and physiological characteristics. For example, the fer- mentative cocci are now separated from the photosynthetic cocci, which are separated from the methanogenic cocci, which are in turn separated from the nitrifying cocci, and so forth; with the 16S rRNA sequences of each group generally clustered together. Secondly, the pure culture technique which revolutionized bac- teriology was not developed until the latter half of the 19th cen- tury. In addition to dispelling the concept of “polymorphism”, this technical development of Robert Koch’ s laborator y had great impact on the development of modern procedures in bac- terial systematics. Pure cultures are analogous to herbarium spec- imens in botany. However, pure cultures are much more useful because they can be (a) maintained in a viable state, (b) sub- cultured, (c) subjected inde?nitely to experimental tests, and (d) shipped from one laborator y to another. A natural outgrowth of the pure culture technique was the establishment of type strains of species which are deposited in repositories referred to as “culture collections” (a more accurate term would be “strain collections” ). These type strains can be obtained from culture collections and used as reference strains to duplicate and extend the observations of others, and for direct comparison with new isolates. Before the development of computer-assisted numerical tax- onomy and subsequent taxonomic methods based on molecular biology, the traditional method of classifying bacteria was to char- acterize them as thoroughly as possible and then to arrange them according to the intuitive judgment of the systematist. Although the subjective aspects of this method resulted in classi?

classification listing from the texas workers compensation and employers liability manual

List of Texas Workers’ Compensation Class Codes Lookup Texas Workers’ Comp Codes This page contains an exhaustive Texas workers compensation code list, utilizing paginated tabs. Tab 0 contains the (Four digit) TX workers compensation codes that begin with “0,” Tab 1 contains TX workers compensation codes that begin with “1,” tab 2 contains TX workers compensation codes that begin with “2,” and so forth. NOC 2068 Butter or Cheese Mfg. 2068 Cheese or Butter Mfg. 2068 Creamery 2068 Milk Plant or Depot—Receiving or Distributing 2068 Milk Products Mfg. NOC 2220 Cloth or Textiles Dyeing 2220 Glove or Mitten Mfg.—Knit 2220 Hat Mfg. 2220 Knit Goods Mfg. NOC 2220 Lariat or Lasso Mfg. 2220 Mitten or Glove Mfg.—Knit 2220 Rug or Carpet Mfg. NOC 2402 Rug or Carpet Mfg. NOC 2413 Textile Bleaching, Dyeing, Mercerizing, Finishing 2416 Thread or Yarn Dyeing or Finishing 2416 Yarn or Thread Dyeing or Finishing 2417 Cloth Printing. 2501 Clothing Mfg. 2501 Corset Mfg. 2501 Cushion, Pillow, or Quilt Mfg. 2501 Doll Clothing or Cloth Dolls or Cloth Parts Mfg. 2501 Draperies Mfg. 2501 Feather Pillow Mfg. 2501 Pillow, Quilt, or Cushion Mfg. 2501 Quilt, Cushion, or Pillow Mfg. 2501 Stuffed Animal Mfg. 2503 Tailoring or Dressmaking—Custom Exclusively 2532 Millinery Mfg. 2534 Hair Goods Mfg. 2534 Plastic Flowers Mfg. 2534 Wig Mfg.—Human or Synthetic Hair 2560 Parachute Mfg.NOC 2660 Shoe or Boot Mfg. NOC 2670 Glove Mfg.—Leather or Textile. 2683 Bag Mfg.—Cloth or Leather 2683 Bag Mfg.—Luggage 2683 Fur Mfg.—From Tanned Hides 2683 Handbags, Purses, Tote Bags Mfg. 2683 Luggage Mfg.—Cloth or Leather 2683 Purses, Handbags, Tote Bags Mfg. 2683 Tote Bags, Handbags, Purses Mfg. 2688 Boot or Shoe Mfg. NOC 2688 Gun Case Mfg.—Leather or Canvas 2688 Hide or Leather Dealer 2688 Leather Mfg.—Patent or Enamel 2688 Leather or Hide Dealer 2688 Pocketbook Mfg. 2688 Sheep or Goat Skin Processing 2688 Shoe or Boot Mfg. NOC 2835 Brush, Broom, or Mop Mfg. NOC 2835 Mop, Brush, or Broom Mfg. 2836 Brush or Broom Mfg.

• classification listing from the texas workers compensation and employers liability manual.

NCCI stands for The National Council on Compensation Insurance. See the applicable list below. If you have a classification question or believe you have been incorrectly classified, please see The Employer’s Workers Compensation Classification Guide. To learn more about defining manual classifications, determining manual rates (And much more), download The National Council on Compensation Insurance, a must-have for workers compensation insurance agents, brokers, and underwriters. For current and authoritative Texas workers compensation codes, you will need to sign up to NCCI’s Riskworkstation. Texas is under the state jurisdiction of NCCI, and uses NCCI’s Statistical Plan for Workers Compensation and Employers Liability Insurance. Download the Texas Business List Looking to maximize your Texas WC marketing efforts. Download the Texas Business List. Search, filter, and target specific businesses by workers compensation code, industry, city, state, and more. You can use the search bar above to find Texas workers’ compensation codes. If you know the numeric code you are looking for, you can type it in, and the page for that code will be in the search results. Work Comp Classification: State-by-Sate Guide Looking for an index of workers compensation codes for a state other than Texas. Use our state-by-state map below. Click on a state to view the correlating list of workers compensation class codes. This is a representative list of NCCI Classification Codes and Phraseology which may be used for reference purposes only and may or may not be current. This list should not be relied on by any end users as current information, with current Classification Codes and Phraseology obtainable directly from NCCI. NCCI shall have no liability to any end user for the use or inability to use the Classification List and Phraseology provided on this website.

3681 Printed Circuit Board Mfg. 3681 Radio Apparatus Mfg.NOC 4130 Glass—Insulated Window Fabrication 4130 Thermal Glass Mfg. 4131 Mirror Mfg. 4133 Cathedral or Art Glass Window Mfg. 4133 Glass Window Mfg.—Stained 4149 Optical Goods Mfg. NOC 4150 Lens Mfg.—Ground 4150 Optical Goods Mfg.NOC 6504 Baking Powder Mfg. 6504 Barbecue Sauce Mfg. 6504 Coconut Shredding or Drying 6504 Coffee Cleaning, Roasting, or Grinding 6504 Food Products Mfg. 6504 Food Sundries Mfg. Below is a list of the top 10 workers compensation insurance providers in the state of Texas by premiums written. They have moved down four positions from their previous rate ranking, which was 36th. Workers’ compensation premiums in Texas cost 79% of the national median. Texas Workers’ Compensation Rates by Class Code The estimated Texas workers’ compensation rates by class code below are part of the Oregon workers’ compensation premium rate ranking study. Download Now! Just complete the form below and a member of our sales team will contact you to confirm a time. We’ll cover how the system works, available data, CRM functionality and any questions you have. After that we’ll set you up with a trial account so you can try before you buy.You can reset your password if you have forgotten it. If you would like a demo please contact us. Here are some details, state by state, with links to important Most 800 numbers shown are for in-state calls only.

NOC 2841 Brush or Broom Handle Mfg. 2841 Cork Products Mfg. NOC 2841 Pipe Mfg.—Wooden, Tobacco 2841 Shade Roller Mfg.—Wood. 2841 Shuttle Mfg. 2841 Toy Mfg.—Wood 2841 Window—Shade Roller Mfg. 2841 Wood Turned Products Mfg. NOC 2841 Woodenware Mfg.NOC 3066 Metal Stamping 3066 Refrigerated Showcase Mfg.—Metal 3066 Roof Decking Mfg.—Metal 3066 Screen Mfg. NOC 3146 Sucker Rod Mfg.—Water Well 3146 Toy Mfg.—Metal 3146 Type Foundry 3169 Stove Mfg. 3175 Heater or Radiator Mfg. 3175 Radiator or Heater Mfg. 3179 Air Conditioner Mfg.—Refrigerated—Auto and Window Type 3179 Air Conditioning Coil Mfg. 3179 Air Conditioning Compressor Repair—Shop 3179 Air Filtering Equipment Mfg.—Electric 3179 Antenna Mfg.—Microwave 3179 Carpet Cleaning Machine Mfg. 3179 Compressor Rebuilding and Repairing—Refrigerator and Air-Conditioning 3179 Electric or Gas Lighting Fixtures Mfg. 3179 Electrical Apparatus Mfg. NOC 3179 Garage Door Opener Mfg. 3179 Gas Light Mfg. 3179 Gas or Electric Lighting Fixtures Mfg. 3179 Kiln Mfg.—Electric 3179 Refrigeration—Commercial—Shop 3179 Satellite Receiving Dish Mfg. 3179 Solar Photocell Assembly 3180 Electric or Gas Lighting Fixtures Mfg. 3180 Gas or Electric Lighting Fixtures Mfg. 3188 Plumbers’ Supplies Mfg. NOC 3223 Lantern or Lamp Mfg. NOC 3400 Metal Stamping Mfg. NOC 3507 Oil or Gas Well—Drilling Rig Mfg.NOC 3574 Cartridge Recharge—Laser Type 3574 Computing, Adding, Recording, or Office Machine Mfg. NOC 3574 Laser Cartridge Recharge 3574 Meter Mfg.—Coin-Operated 3574 Photo Identification Camera Mfg. 3581 Fuel Injection Device Mfg. 3612 Engine Mfg. NOC 3612 Pump Mfg. 3620 Heat Exchanger Cleaning in Shop 3620 Heat Exchanger Mfg.NOC 3648 Automobile Parts Rebuilders NOC 3648 Brake and Clutch Relining 3648 Spark Plug Mfg. 3681 Aircraft Radio Mfg. 3681 Automatic Control System Mfg. 3681 Circuit Board Mfg.—Printed 3681 Electronic Apparatus Mfg.—Assembly NOC 3681 Electronic Control Board Mfg. 3681 Electronic Television Game Mfg. 3681 Geophone Mfg.

It is the employer's responsibility to determine Without it, policyholders may be held responsible for claims on injuries or occupational diseases, and for Helena, MT 59601-4009 406-444-2040 800-332-6148 www.csi.mt.gov Workers Comp claims are the jurisdiction of: Montana Dept. of Nebraska is currently seeking to restore some Suite 14 Concord, NH 03301-7717 603-271-2261 800-852-3416 This bureau has The agency that does handle most Workers Compensation insurance Because of this, employers in New York One unique aspect of New York Workers Compensation is that employers are Insurance is regulated by New York State Insurance Insurance is regulated The contact information This fund is administered by North Dakota Workers However, this state The Ohio Workers' Comp system is administered Premium portion of overtime pay is not excluded Insurance is The former Rhode island Independent contractors are not eligible to This shift in experience In the wake of a disastrous collapse of their old Workers' Comp system Texas also allows employers to Texas was not Department of Insurance 333 Guadalupe Austin, TX 78701 512-463-6169 Click on the Phone: 809-692-9390. Other insurance is But this changed in 2005, when West Private insurers now compete with Insurance Commissioner State of West Virginia P.O. Box 50540 Charleston, WV 25305 304-558-3864 Insurance is regulated by Office of Commissioner of Workers' Compensation. We can't connect to the server for this app or website at this time. There might be too much traffic or a configuration error. Try again later, or contact the app or website owner. We'll help you wrap your head around what you need to do to ensure your business is covered.Almost every business in the United States that has employees has to handle the problem of workers' compensation.

than three corporate officers per More Georgia Information Drive SE 716 West Tower Atlanta, GA 30334 404-656-2070 800-656-2298 While Workers Compensation claims are the In Hawaii: An employer More Idaho information, including who is exempt, isSee our separate section, Insurance, including Workers' Compensation, is regulated by This bureau uses NCCI for ratemaking, and For some classification codes, the For classification decisions in Indiana, it's You can email questions to Jeff This certificate of exemption qualifies In Indiana, Workers Compensation claims are the All payroll is taken into account, including that paid in Kansas or A corporate employer’s payroll for purposes of Employees may be fulltime, Subcontractors and certain independent contractors may be considered Domestic employees, most Employers are In addition to allowing private Chesapeake competes with private insurers, and Chesapeake also is the And although a recent government study Historically, IWIF said that it used the NCCI classification system, Since Chesapeake is still not a member of the NCCI, NCCI Workers Compensation insurance premiums are the Paul Place, Suite 2700 Baltimore, MD 21202 410-468-2000 800-492-6116 So instead of following Although if a company In Massachusetts, All employers are required to carry workers’ This requirement applies Employers are required to notify their In Michigan, valid WC coverage is required of: (a) all private employers regularly employing I or more employees 35 Michigan is not an NCCI state, but maintains its own separate CAOM also administers the Michigan So an employer operating in both Michigan and in Paul, MN 55101 651-296-4026 If the employer has less than five (5) employees, workers' compensation Finally, independent contractors are Employers that don’t have the required number of employees or who have Exempt employers that decide not to Construction industry employers who erect, Partners and sole proprietors may individually elect to obtain coverage.

In these states, an employer has the option (at least theoretically) to use either the state fund or private insurance. Those states that offer employers this option are Arizona, California, Colorado, Idaho, Maryland, Michigan, Minnesota, Montana, New York, Oklahoma, Oregon, Pennsylvania and Utah. The State-by-State Mosaic Since workers' compensation is primarily regulated by the individual states (and territories), there is no single cohesive set of rules governing benefits, coverage, or premium computation. Even if you have considerable experience in dealing with one state's workers' compensation system, if your business expands to a different state, you can easily find yourself dealing with very different rules. The closest thing there is to a uniform set of rules for premium computation are those established by the National Council on Compensation Insurance (NCCI, www.ncci.com). This organization creates policy forms and writes the rules for premium computation in the majority of states. NCCI performs a number of important tasks for the workers' compensation system in the states that use NCCI. It gathers the statistical data from insurance companies that is used to develop rates, for instance. It also creates the standardized policy forms that are approved by state insurance regulators. Perhaps most importantly, from the standpoint of those who buy workers' compensation insurance, NCCI writes the manuals that govern how workers' compensation insurance premiums are calculated. If you have a high tolerance for technical and obtuse language, try reading the fine print of your workers' compensation insurance policy. If you stick with it, you may notice something interesting: the policy itself doesn't really spell out how the premiums for the insurance are calculated.

Instead, the policy states that premiums on the policy are just an estimate and that the final actual premiums for the coverage will be calculated in accordance with the insurance company's manuals of rules. But in practice, insurance companies don't write their own manuals of rules. Instead, they find it more practical to use the manuals developed by rating bureaus like NCCI. (Remember: NCCI isn't the rating bureau in all states. Some states maintain their own independent rating bureaus. These other bureaus also develop manuals that govern premium computation in their particular states.) Also, even among the various NCCI states there can be important differences. Some states tinker with NCCI rules in various ways, so that in some fundamental rules there can be very important differences even among NCCI states. So to figure out what rules govern the computation of your workers' compensation insurance premiums, you have to first identify the states and then figure out which rating bureau (and thus which manual of rules) has jurisdiction in those particular states. Workers' Comp--Who Needs It. That may be the first important question that a business needs to address, because not every business is required to purchase workers' compensation insurance. Generally speaking, sole proprietors and partnerships aren't required to purchase workers' compensation insurance unless and until they have employees who aren't owners. Most states will allow sole proprietors and partners to cover themselves for workers' compensation if they choose to, but it isn't required. (An important note, though-these rules vary from state to state and can change over time. So it's always a good idea to check with your particular state's regulatory agency to make sure what the rules are for your state jurisdiction.) Some states don't require an employee to be covered if he or she is paid solely by commission.

Most states (with a few important exceptions) essentially require employers to purchase an insurance policy to handle their statutory obligations to workers who are injured or made ill due to a workplace exposure. Whether your business is small or large, handling the expense and effort of meeting those statutory obligations is an ever-present challenge. As a consultant to employers on their workers' compensation cost and coverage, I've seen firsthand that the cost of workers' compensation is a universal concern of business owners and managers. Whether working with a small machine shop that employs 30 people or a Fortune 100 corporation that employs thousands across many states, I've found that the details may vary but the concern remains the same: how can the voracious cost of workers' compensation be controlled effectively. Some researchers have suggested that the earliest roots of workers' compensation can be traced back to the code of Caribbean pirates: those who were injured plying their dangerous trade would be compensated with shares of booty taken by their able-bodied fellow buccaneers. Colorful as that conjecture may be, workers' compensation requirements in the United States began early in the 20th century, back in 1911. Before then, workers who'd been injured or made ill on the job had to take legal action against their employers, resulting in a system that simultaneously made it difficult for workers to obtain compensation for such injuries and yet exposed employers to potentially devastating financial penalties under the tort system. Beginning in 1911, an historic compromise solution was devised by the various states. This compromise system also established limits on the obligations of employers for these workplace exposures, so that the costs could be made more predictable and affordable. Today, modern workers' compensation laws provide fairly comprehensive and specific benefits to workers who suffer workplace injury or illness.

Benefits include medical expenses, death benefits, lost wages, and vocational rehabilitation. Failure to carry workers' compensation insurance or otherwise meet a state's regulations in this regard can leave an employer exposed not only to paying these benefits out of pocket, but also to paying penalties levied by the states. But our federal system in the United States means that workers' compensation regulations, for the most part, are the jurisdiction of the individual states. There are some federal workers' compensation statutes, such as for longshoremen and harbor workers, but for most employers, the system of workers' compensation rules and regulations they usually deal with is enacted by the states (along with Washington D.C. and Puerto Rico). This means that workers' compensation in the United States has something of a patchwork quality to it. There are great similarities among the workers' compensation systems enacted by the various jurisdictions, but also important differences. How States Differ In most jurisdictions, employers can meet their workers' compensation obligations by purchasing an insurance policy from an insurance company. However, five states and two U.S. territories (North Dakota, Ohio, Puerto Rico, the U.S. Virgin Islands, Washington, West Virginia, or Wyoming) require employers to get coverage exclusively through state-operated funds. If you're an employer doing business in any of these jurisdictions, you need to obtain coverage from the specified government-run fund. These are commonly called monopoly state funds. A business cannot meet its workers' compensation obligations in these jurisdictions with private insurance. Nevada was a monopoly state until recently, but now it's shifted to a system of private insurance and the former state fund has morphed into a mutual insurance company. Thirteen other states also maintain a state fund, but the state funds compete with private insurance.

Again, check with the workers' compensation regulators in your particular state to see how they handle this. Interestingly, a few states even give employers the option to not purchase workers' compensation insurance at all. These states are few and far between: Texas and (at least in theory) New Jersey. Remember, though, that just because the state may allow an employer to go without workers' compensation insurance, the employer is still liable under the state's workers' compensation laws for injured workers. Not having workers' compensation insurance, even if allowed by a particular state, does not relieve the employer of financial responsibility for injured workers. Most states also allow large employers to self-insure for workers' compensation, but the rules about who can and cannot self-insure again vary significantly from state to state. Typically, your state department of insurance can help you determine if your business is required to purchase workers' compensation insurance. A general rule is that if you have employees who aren't owners of the company, you probably need workers' compensation insurance. Speaking of employees, here's a potential trap to be aware of and avoid: under most state's workers' compensation laws, you might have employees you don't know about. That's because most states will treat an uninsured contractor or subcontractor as your employee if he or she is injured while doing work for your company. Let's say you're operating as a sole proprietor and your state doesn't require you to purchase workers' compensation insurance on yourself. Then you hire a painter to paint your office. If that painter doesn't have workers' compensation insurance on himself and gets hurt working on your premises, he may well be able to make a claim against you. The same holds for a roofer, or a glazer, or a cleaning contractor. Anyone you hire to do work for your company could be eligible for workers' compensation benefits from your company.

That's why many larger companies will contractually require anyone doing work for them to show proof of workers' compensation insurance. A cleaning service operating as a sole proprietor may not be required by the state to purchase workers' compensation insurance, but its clients would be wise to insist on it before hiring that service. Unlike other liability insurance policies, it doesn't have a maximum dollar amount limit to its primary coverage. Your auto insurance policy, for example, has certain specified maximum amounts the policy covers per accident; if the cost of a particular accident exceeds that limit, you'll need to look elsewhere for those additional dollars (either your own pocket or an excess or umbrella liability policy). Workers' compensation insurance policies have a dollar limit also, but only for Part Two of the coverage, employers' liability. But Part One, the part that responds to an employer's statutory workers' compensation liability, has no set limit. Once the policy is in force, the insurance company is responsible for all that employer's claims that arise for workers' compensation benefits in the states covered by the policy. That's the really beneficial aspect of workers' compensation insurance from the employer's point of view. It's impossible to know in advance how great an employer's liabilities may be in a year due to workers' compensation obligations and thus impossible to budget ahead of time with any certainty. A company might run several months with almost no claims and then be hit with a claim that ultimately costs hundreds of thousands of dollars. But an insurance policy has a predictable cost for which a company can plan and budget-at least in theory. Sometimes in practice, this isn't the case.

Part One of the standard workers' compensation insurance policy (what used to be called Coverage A, for us old-timers) transfers liability for statutory workers' compensation benefits of an employer to the insurance company, whether that liability turns out to be small, medium, or crushing. If a state increases benefit levels during the term of the policy, the employer doesn't have to make any adjustments to the policy-the policy automatically makes it the responsibility of the insurance company to pay all claims due for workers' compensation insurance for the named employer in the particular states covered by the policy. Employers' Liability Coverage We've already made reference to Part One of the coverage provided by the workers' compensation insurance policy. But we haven't talked in detail about Part Two-employers' liability coverage. Most workers' compensation claims come under Part One of the coverage-the statutory state benefits for injured or ill workers. But don't ignore Part Two, as it can be very important to make sure this sometimes overlooked area of the policy is set up correctly. This is the section of the policy that does have a set dollar limit. But employers' liability coverage is not always well understood by employers (or even by some insurance people). Employers' liability insures the employer for liability to employees for work-related bodily injury or illness that isn't subject to the statutory benefits imposed by state or federal regulations. For example, a lot of states exclude certain employees from the statutory benefits covered by Part One or Part Three of the policy. Employers' liability coverage would insure the employer for liability to such employees. Employers' liability also insures an employer in cases such as third-party over suits, where an injured worker files suit against a third party and that third party then seeks to hold the employer responsible.

For example, an employee injured by a piece of machinery at the workplace might file suit against the manufacturer of the machinery. The manufacturer might claim that the employer modified the machinery or used it improperly and is thus responsible for the liability. But since employers' liability has a set limit, it is vital that this limit be correctly coordinated with the excess or umbrella liability coverage that is purchased separately. If the amount of employers' liability coverage on the workers' compensation policy is lower than the amount that the umbrella or excess policy requires for underlying coverage, there can be an uninsured gap. So it is vital to make sure that the employers' liability limit on the workers' compensation policy matches what is shown on the umbrella or excess liability coverage that sits on top of the primary workers' compensation policy. Steps to Take to Evaluate Your State-by-State Workers' Comp Exposures Examine your company's possible exposures to workers' compensation claims from different states. If you have employees who live and work or who travel to other states, you need to make sure you are properly covered in each state. Remember, many states treat uninsured independent contractors or subcontractors the same as if they were your employee. If you have workers in monopoly-fund states, you'll need to arrange coverage through those state funds. Private insurance cannot satisfy coverage requirements for monopolistic states. If you're based in a monopoly-fund state but have workers based elsewhere, you will need to arrange coverage for those states separate from your state fund. If you're self-insured in your primary state of operations but have employees or uninsured contractors in other states, you'll need to arrange coverage for those other states. If you're operating in multiple states, check into possible different classification definitions that apply in different jurisdictions for your operation.

Make sure you're properly classified in each state, to avoid either hidden overcharges or an unpleasant audit surprise of an additional premium. If you have operations in these states but also operate elsewhere, make sure proper experience modifiers are used for the stand-alone states. Sometimes an insurance agent handling the workers' compensation insurance for a small employer doesn't make it clear that the policy procured is an assigned risk policy. And in many states, the rates and premium for an assigned risk policy are much, much higher than for the same policy written through the voluntary market. An assigned risk policy doesn't look different from any other workers' comp policy, except for some subtle differences. So make it a point to insist on knowing if your policy has been written through an assigned risk plan. If you're in an assigned risk plan, check with your state's insurance regulators to see if assigned risk policies in your state have higher rates and premiums. If this is the case, then do everything in your power to find coverage outside the assigned risk plan. Talk with other agents, talk with direct-writing insurance companies, talk with employee leasing companies, investigate group self-insurance programs available in your state-but don't let it be your agent's responsibility to get you out of the assigned risk plan. Your agent just may not have a viable alternative for you, but that doesn't mean that such an alternative doesn't exist.. Check what credits may be available to you in your state. If you're not in an assigned risk plan, make sure your policy gives you whatever credits you might be eligible for in your state. If your state offers credits for a drug- and alcohol-free workplace, find out if you're eligible. If your state offers merit rating, see if you're eligible for that from an insurer. If your premium is appropriate, make sure you're getting the proper experience modification factor.